Quote:
Originally Posted by martyleach
No, it wasn't crispy all over nor did I expect it to be. The skin is bite through and the chicken is done perfectly and is very moist. Maybe next time I will have less water in the water pan so that is runs out about an hour and 15 minutes. Then I can yank it and the heat diverter out and have direct heat.
Heck, I'm just playing and having fun trying stuff!
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Great information. I just got an insulated cabinet and I was wondering how it worked for you. Thanks for sharing.
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Paul (aka Texas Pete)
SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr
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