Big_Jake
New member
Ok they had some halves on sale at the store so I picked them up.I laid foil on my flame zone tray and poked holes in it with a metal chopstick.I then put in the top grate and set the chicken on it.
My temps:
1st hour 200 (Mavericks were set on top grates as well reading around 225 or so.Again this is WITHOUT the flame zone covers on. )
2nd hour 215 (Mav's were around 240 or so.)
Then I bumped it up to 350.I was surprised at how fast it ramped up.It was maybe 10 minutes at the most.(I know I should have kept more accurate times/readings but I was doing other things as well.)
When the grill reached 350 I took the chicken off the top grate and put it on the bottom to sear the skin.Man did the skin come out nice!Best skin I have ever done on a pellet smoker.Awesome texture and flavor.Thanks again MAK!Here are two pics.One of the sear zone with the foil.And one of the finished product.
My temps:
1st hour 200 (Mavericks were set on top grates as well reading around 225 or so.Again this is WITHOUT the flame zone covers on. )
2nd hour 215 (Mav's were around 240 or so.)
Then I bumped it up to 350.I was surprised at how fast it ramped up.It was maybe 10 minutes at the most.(I know I should have kept more accurate times/readings but I was doing other things as well.)
When the grill reached 350 I took the chicken off the top grate and put it on the bottom to sear the skin.Man did the skin come out nice!Best skin I have ever done on a pellet smoker.Awesome texture and flavor.Thanks again MAK!Here are two pics.One of the sear zone with the foil.And one of the finished product.
