Jun 27, 2010 09:01
- 10:30 @ thescissors Woohoo! Good luck! #
- 17:33 Smoker started up; cranked to 350 degrees and cooling. Chicken actually needs 300 degrees for crispy skin. #
- 17:59 ...still at 350 degrees... hmm. Closing off some vents. Y'know, first time I used this I had problems getting it HOT enough. #
- 18:05 Ahhh, much better. 310 degrees and falling. #
- 18:10 THE MEAT IS ON #
- 18:37 Temp holds steady at about 285 degrees... that'll have to be good enough, can't open the vents any further! May add 5-10 mins to cook time. #
- 19:38 FAIL. Meat just this side of done and skin was not crispy - did not cook at the right temp. Need to put it on sooner, at 325 deg. #
- 20:51 I also had a ham on there for a couple of hours, tomorrow we'll see how that worked. #
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