So Sundays cook started out messed up when one of my temp probes took a dump. Anyway I started the chimney of coals @ 3:40. Got pit temp up to aprox 330 and steady by 5:15. Bird went on. At 6:00 pm temps still holding steady. By 7:00 temps started falling 270-250 by 7:30 I thought the bird should have been done but internal temps were staying at 155 and the temps were jumping all over the place with every little adjustment. I'm talking 1/8" movements on vent. I needed to get my temps up to crisp this sucker. I wound up having to add 2 full splits. To get the fire hot again. By the way I was using charcoal briquettes, didn't want to have too much smoke flavor for this cook. After all said and done 20 min. later the birds temp reached 165. And crisped up pretty well. Is it possible for the chicken to have hit a stall???? Because it held @ 155 for about 45 minutes. And I was puzzled as to why the temps went crazy. Any input here?? Would love to hear any feedback. Thanks all.
Lets keep the the smoke coming.
Lets keep the the smoke coming.
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