TLDR: How can I cook leg quarters on high without over smoking or flareups?
I just started using this smoker, it is a hand me down in great condition.
I like smoke, but what I'm trying to do is use it as outdoor oven.
We are eating keto, and for reasons of economy and ease, baked leg quarters are our go to.
We just season and pop it into a maxed out oven, check temp in about a half an hour, chow down when its done.
Cincinnati chili seasoning is my go to, its incredible on chicken or pork.
It's not high art, its decent grub to keep one going, and we feed six people at a time.
Now its summer and I don't want to heat up the house, so I'm trying to recreate this easy experience in the smoker.
My Appalachian wife wants her chicken and the grill or stovetop take more attention than she or I want to give.
With the vent closed Masterbuilt will easily hit 400 degrees, but a closed vent also over smokes food.
Water in the pan also keeps the temperature around 200, for obvious reasons.
Fortunately the fat that hits the empty water pan creates a nice grilled taste.
It can also burst into flames...
The charred meat was finished on the grill, and despite looking like car wreck, it was devoured in no time.
Any advice on how can I do a full cook , in the smoker, on high, without the flames?
I just started using this smoker, it is a hand me down in great condition.
I like smoke, but what I'm trying to do is use it as outdoor oven.
We are eating keto, and for reasons of economy and ease, baked leg quarters are our go to.
We just season and pop it into a maxed out oven, check temp in about a half an hour, chow down when its done.
Cincinnati chili seasoning is my go to, its incredible on chicken or pork.
It's not high art, its decent grub to keep one going, and we feed six people at a time.
Now its summer and I don't want to heat up the house, so I'm trying to recreate this easy experience in the smoker.
My Appalachian wife wants her chicken and the grill or stovetop take more attention than she or I want to give.
With the vent closed Masterbuilt will easily hit 400 degrees, but a closed vent also over smokes food.
Water in the pan also keeps the temperature around 200, for obvious reasons.
Fortunately the fat that hits the empty water pan creates a nice grilled taste.
It can also burst into flames...
The charred meat was finished on the grill, and despite looking like car wreck, it was devoured in no time.
Any advice on how can I do a full cook , in the smoker, on high, without the flames?