• downhomechunkMEnglish
    2·
    2 years ago

    What kind of weber is that?

    I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.

    • KingStrafeIVEnglish
      2·
      2 years ago

      Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I’ve had some success with getting crispy skin that way

      • downhomechunkMEnglish
        2·
        2 years ago

        I’ve done wet brine, never a dry brine. I’ll give it a shot.

        • KingStrafeIVEnglish
          1·
          2 years ago

          Just make sure you leave it uncovered in the fridge so the moisture can evaporate.

  • TheRealBoner@lemm.eeEnglish
    1·
    2 years ago

    Can you do longer (4+ hours) cooks with the smoke box? I’ve been wanting to try something when we go camping…

    • evadetheeyeOPEnglish
      2·
      2 years ago

      4 hours is the longest I go since I can’t get the temperature below 250.