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- Sep 5, 2010
I wood like to see your work.Honestly, the first thing you need to understand is how FIre works.
Remember, the more oxygen that gets to the flame the hotter the temperature.
I would also suggest getting a Digital thermometer. (At SOME point)
The best thing to practice with is Bone-In; Skin On; Chicken Thighs. Hard to mess up.
Start out on the direct side (Top OFF), get the amount of char you want on both side, then you move to the indirect side to cook. (Cover on, Oven)
If you want to add wood chips, you would do it AFTER charring the chicken and you keep your TOp Vents open 1/8th of the way.
I know, a lot of info but you will get better man.