Smoking Jerk Chicken in a Vertical Charcoal Smoker

Discussion in 'Poultry' started by davoice, Aug 27, 2012.

  1. Good Afternoon,

    I have  a question, I will be smoking leg quarters and wings along with some catfish on my Char-Broil Vertical Charcoal Smoker.  I want to know should I put water in the pan to give it that tenderness I'm looking for ?  How long should I smoke it? Can I use natural lump coal in my smoker?
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Davoice,

    I'm sorry no one got back to you on this....Yes you can use natural lump charcoal in your smoker - it burns a bit hotter but tastes better on your food. Yes, use water in the water pan - it helps control your temperatures and keeps the moisture up in the smoker.  With chicken I would go about 275*, as for how long...I would use a temperature probe keep it in the smoker until the internal temperature hits 165*, take it out, wrap it in foil, and let it rest a while.

    Good luck...once again, sorry for the late response - not sure how we missed you.

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