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Follow up to how is my dinner going to be

dougemsmacksdougemsmacks Posts: 152
edited 3:51PM in EggHead Forum
Well it turned out good, chicken was moist and juicy, had lots of flavor, and a slight smokey taste but not overpowering, and of course the skin was discarded. Total time was around 3 hours give or take a little.

It leaves me with some questions though. I have been cooking like Fidel suggested 400deg till 190 over direct heat. I have tried a few different ways to cook low and slow chicken. The pan I used somehow plays a role in the cook, it seems when I use it I get the chicken just right except for skin. Direct at 250 didn't seem to turn out the same and indirect with a plate setter @350 was not the same.

I did not have a smoke problem with the pan and grease but I wonder is there a difference between using a metal pan vs. a plate setter. Even with a PS the grease should still hit the foil and smoke or would it? I thought I had tried a PS to do the chicken and it came out dry.

Am I way off base or did I just cook it incorrectly the on last tries?

Comments

  • Platesetter or not your food should not be dry unless you overcooked it. The platesetter adds an extra mass between the food and the coals.

    Most all of use a drip pan on the platesetter to catch the grease dripping.
  • FidelFidel Posts: 10,172
    The only difference is that I cook all chicken indirect, and usually on a raised grid. I think getting the skin higher in the dome will get more radiant heat to it and will help with crispiness.

    Chicken drippings are going to burn. One thing I have found that works to minimize the smoke and scorching is to use a double drip pan - one inside the other. I put a little water in the bottom one. I think this keeps the upper one cool enough through the cook to minimize the burning.
  • I have plenty of pans around so doubled up won't be a problem, thanks.

    I'll try the plate setter and figure out what I've been doing wrong.
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