roasting n smoking

hi ya
got the proq exl last week and fired her up with a chicken on (arfter burning it out) it was a big bird it was done in about 4 to 5 hours at 175 to 180 with some wood pellets for smoke it turned out well nice and very juciy what i want to know can i up the temp and cook it the same as in doors on the oven in lets say 1 to 2 hours and have the same effect ???

Hi Casper and welcome to the forum.
You can run at a higher temperature, by running it with no water in the water pan, less water,or replace the water with clean sand.
Make sure that all the vents are open (the vent in the lid stays open always).

Ian

thanks Mack for the swift reply look forward to given it a go

Pleasure Casper, please remember to post some pictures, as everyone on here loves them

Mack wrote:Pleasure Casper, please remember to post some pictures, as everyone on here loves them

What? Are you saying that we're all addicted to FOOD PORN!?

What safer way to find amusement without turning the sound down. lol

Dr_KY wrote:What safer way to find amusement without turning the sound down. lol

Yeah, but you know you may have a problem when you're trying to quickly bring up another window on your computer as your hear your wife walking in the room with, "Are you looking at barbeque...AGAIN???"

She quit askin me years ago
about what I am doing
Between the contests, the catering, the CBBQA and the smoker sales
We have something BBQ related going all day

Dang we is in high jack Mod

I'm in for a good hi-jacking.lol

ThomEmery wrote:Dang we is in high jack Mod

Okay, okay...keeping on topic...

I agree skin is one of the mysteries of man...that said, I agree with the higher temp theories...works for me.

Man I was all set to just start saying random things.

Dr_KY wrote:Man I was all set to just start saying random things.

Random thought...
If the opposite of 'Pro' is 'Con',
then the opposite of 'Progress' must be...

Con-Consortium?

Con stapation?

Dr_KY wrote:Con-Consortium?

Con stapation?

Yep, those words can work too.

Boy, there's nothing like crispy chicken skin! (keeping this on topic)