First time grilling in new way in pit

Discussion in 'Grilling Chicken' started by mathman, Feb 1, 2014.

  1. mathman

    mathman Smoke Blower

    Just started the grill 20 min ago. Grilling chicken quarters. Seasoned them with salt, pepper, brown sugar-equal parts. Put a pot with wood chips on top of the burner on the right side. Covered it with foil. Have the chicken on the left side. It's cooking at 300*. Smoking good!!!

     
  2. mathman

    mathman Smoke Blower

    Should I have first started the chicken really hot to sear it?
     
  3. mathman

    mathman Smoke Blower

    Well darn. The wood keeps flaring up at 300*. I put it to 250* and now it doesn't flare op. Is 250* ok for chicken quarters? Will the skin still get crispy?
     
  4. 2010ultra

    2010ultra Smoke Blower

    ive smoked my chicken quarters at 250 on the smoker and they turned out fabulous. skin wasnt as crispy as high heat but they sure were good.
     
  5. mathman

    mathman Smoke Blower

    Next time I'll put less holes in the foil on top of the pot of wood. For this time I'll just cook it at 300* to 325*. Like always. It got some smoke flavor for a little while. Should taste ok.
     
  6. 2010ultra

    2010ultra Smoke Blower

    i agree they should still have a little smoke flavor, good luck.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello , Mathman.  Get in touch with AMAZIG Products ... Todds little AMNPS is worth the co$t , and you won't have the flare-ups anymore.[​IMG]
     
  8. mathman

    mathman Smoke Blower

    Well. It tasted horrible. Cooked it too long. Was very tough. Skin was not crispy. Seasoning was too much. Absolutely the worst chicken I've ever made.
     

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