Water pan for chickens??

Discussion in 'Charcoal Smokers' started by smoke_chef, Mar 18, 2008.

  1. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member


    I have a ECB. Well... you see it. It's my avatar. Any way, I smoked some chickens tonight. I have read here that a good average temp for poultry is 325. I couldn't get that and keep it tonight. It seemed to be b/c of my water pan. I have read where part of the waters use is to regulate temp with steam. I think I read about 225 or something? But... when I took my water pan out, the grease went straight to the coals and caused flare ups. So it seems like danged if I do and danged if I don't. I've read about sand in the water pan. Maybe that's the ticket for birds?

    What do you guys think?
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Sand in the sand pan is the ticket for all your smoking!! [​IMG]
  3. I smoke two birds at a time in my ele. ecb with water pan at 250 with great success.
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Sand is a good way to go. Or, if you dont want to use it, and keep the "flavor bombs" from hitting the coals, wrap the empty pan in foil to catch them.
  5. dionysus

    dionysus Meat Mopper OTBS Member

    Anyway you look at it, in a smoker or not, 325 is grilling. I always do my poultry, turkey or chicken, at 225. Smoking needs to be Low and Slow.

    Just my 0.02
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I find no advantage to low n slow for poultry.
    325* is a good temp i think, get's you juicy AND crispy skin as opposed to rubber!
  7. desertlites

    desertlites Master of the Pit OTBS Member

    I have yet to do whole yard bird in the smoker-since doing my first beer butt long ago on the grill rear flame going, bird in front- cover closed cept for a crack,basted throughout. If it ain't broke don't fix it.oh and of course brined overnite. just my 2 centavos.
  8. dionysus

    dionysus Meat Mopper OTBS Member

    I agree, but it's still grilling ....

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