• downhomechunkM
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year 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.

    • KingStrafeIV
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year 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

      • downhomechunkM
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

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

        • KingStrafeIV
          link
          fedilink
          English
          arrow-up
          1
          ·
          1 year ago

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

  • TheRealBoner@lemm.ee
    link
    fedilink
    English
    arrow-up
    1
    ·
    1 year ago

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

    • evadetheeyeOP
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

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