Originally Posted by markrvp
Here is my next question for the guys with reverse flow pits... Chicken would/should be cooked between 275-350 to keep the skin from turning to rubber, right? Do the reverse flow pits get to those higher temps easily enough?
I have no trouble keeping 275-300 degrees on my offset
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,