Adam_BBQ

Thanks for the reply @Sluggy. I'll give this method a try next time. That's quite an image, thanks 😂

Hi, I'm wondering if anyone has any advice on how to overcome a stall when trying to smoke chicken breast. It's happened twice now on the same recipe and I'm at a bit of a loss. I heat the BBQ to 115°C (as per the recipe instructions), place the boneless chicken breasts on the grill and add a couple of handfuls of wood chips to the coals. The wood chips have been soaked in water for about 30-40 mins before adding. If all goes to plan, the chicken should cook for 50 mins, then get brushed with BBQ sauce and cook for a further 10 mins. The problem I'm finding is that the temperature of the chicken stalls at 60°C. Both times I've had to take it off BBQ and finish it in the kitchen. To keep an eye on temperature I'm using an iGrill will two probes - one ambient, one meat. The ambient temperature never deviates far from the 115°C target. Erring on the side of caution, any deviation tended to be upwards of 115°C. Here's the ambient probe chart. Here's the chart for the meat probe in case it helps give a clearer picture. The initial drop around 12:10 was when the probe was inserted into one of the chicken breasts. The temperate climbed quite quickly up to 60°C over a period of about 30 mins before plateauing. I'm using a 57cm Mastertouch setup for indirect cooking. The charcoal sits in baskets either side of a drip tray. The drip tray is fill with about 500-600ml of water. Thanks, Adam