I love my PBC. It produces wonderful chicken.
But I'm a temperature control freak and the PBC temps range a little more than I like.
But I sure do love the flavor produced by chicken fat dripping directly on hot coals. Even with no smoke wood (or especially with no smoke wood), the resultant flavor is uniquely amazing.
But I want to:
1. Cook over direct coals steadily at 325 degrees grate temp until the breast temp reaches about 150 degrees.
2. Quickly ramp up the grate temp to 350-375 degrees to crisp up the skin, until the breast temp reaches about 167 degrees.
I have an 18" and 22" WSM, and a couple DigiQ temp controllers. Can the DigiQ drive the WSM 18/22 to 325 degrees? 350-375 degrees? I'd be cooking over direct coals (no water pan).
Thanks
But I'm a temperature control freak and the PBC temps range a little more than I like.
But I sure do love the flavor produced by chicken fat dripping directly on hot coals. Even with no smoke wood (or especially with no smoke wood), the resultant flavor is uniquely amazing.
But I want to:
1. Cook over direct coals steadily at 325 degrees grate temp until the breast temp reaches about 150 degrees.
2. Quickly ramp up the grate temp to 350-375 degrees to crisp up the skin, until the breast temp reaches about 167 degrees.
I have an 18" and 22" WSM, and a couple DigiQ temp controllers. Can the DigiQ drive the WSM 18/22 to 325 degrees? 350-375 degrees? I'd be cooking over direct coals (no water pan).
Thanks
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