I would start with only 8-10 lit coal, and not putting any extra in your chimney. It takes a little bit for the temp to come up but a slow moving temp is far easier to control, especially from a novice (like me). Also, i dont know why your chicken went dry at 180. I actually just did some a few hours ago let it cook till 170 when i basted it with sauce and cranked the heat to carmelize it. Although i had dark meat.
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