Cook 51 - Smoked Chicken Smokey Joe-Style
28th November, 2015 08:23 PM by BBQ Phil
Not being overly happy with getting my temperatures up on the ProQ, I decided to treat it like the Smokey Joe and take the water pan out of it. Don't get me wrong, the big ass water pan is great at defusing the temp and keeping it consistent, but it also adds a lot of time to the cook.

So, at 3:30 PM, I fired up the pit. I used plum wood chunks as my smoke source. It's a very hot day today, I'm sweating from head to toe, so time to crack a Lazy Yak or two.

At 3:50pm, the chicken went on with an internal temperature of 11C. Mmm ... that dark rich plum wood smell, oh how I have missed thee. Still getting smoke out the edges of the lid of the ProQ but happy with the temps - ProQ rangehood was sitting at 200F and my own gauge in the top vent was just under 250F.

One hour later, it was smelling awesome and my stomach was grumbling. The internal temperature was at 38C with the rangehoods at 300 and 350F ... a little higher than I wanted, so I closed the bottom vents by half. It seems without the big water pan, controlling the temperature by the vents is a must.

At 5:50pm, it hit a bit of a stall and was at 74C internal. I removed one of the stackers to bring it down lower and 15 minutes later, it was at 83C, the chicken came over and it was time to cleanup. And then eat.

On the weekend, my wife went to the $2 shop too and found alfoil trays on the cheap and picked me up a couple. I'll save them for the big Christmas cook I'm planning on doing in a months time.