I nabbed one of the Frontiers - great price. Did my first cook on the weekend - smoked chicken on a beer can stand. Was trying to do hot n fast @160C to get the crispy skin, but struggled to get the temp above 140C (and not for very long) using lumpwood and aluminium foil on the lower grate as a heat deflector (no waterpan). Chicken turned out fantastic nevertheless, but alas, the skin had to sacrificed.
Any tips on getting the temp up? I was looking at whether anyone does a half/half plancha/heat deflector or perhaps a firedial like prosmoke do for the WSM.
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I nabbed one of the Frontiers - great price. Did my first cook on the weekend - smoked chicken on a beer can stand. Was trying to do hot n fast @160C to get the crispy skin, but struggled to get the temp above 140C (and not for very long) using lumpwood and aluminium foil on the lower grate as a heat deflector (no waterpan). Chicken turned out fantastic nevertheless, but alas, the skin had to sacrificed.
Any tips on getting the temp up? I was looking at whether anyone does a half/half plancha/heat deflector or perhaps a firedial like prosmoke do for the WSM.