Chimney Starter Charcoal
Chimney Starter Charcoal
Check out this page if you are looking for Chimney Starter Charcoal
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 Weber Rapidfire Chimney Starter Quick Charcoal Start  US $24.64
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 Weber 7416 Rapidfire Chimney Starter Charcoal Grill US $24.64
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 7416 Weber Rapidfire Chimney Starter Charcoal Lighter US $19.99
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 Barbeque BBQ Charcoal Coal Grill Fire Chimney Starter US $34.95
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 Weber 7416 Rapidfire Chimney Starter Charcoal Grill US $28.99
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 New Rapidfire Chimney Bbq Grill Charcoal Starter Picnic US $21.99
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 Grill Starter Grill Pro Chimney Style Charcoal Starter US $32.50
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 Weber Chimney Charcoal Starter for Charcoal Grills US $29.99
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 Chimney Style Charcoal Starter by Grill Pro 39470 US $13.99
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 Chimney Style Charcoal Starter Part 752230 US $18.28
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 Charcoal CHIMNEY STARTER Black Holds 5Lbs No Fuel Needs US $27.99
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 Charcoal CHIMNEY STARTER Kingsford Grilltop Collection US $39.99
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 Charcoal CHIMNEY STARTER Companion Silver 107x66 US $29.99
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 Charcoal CHIMNEY STARTER Weber Rapidfire 12x75 NEW US $28.20
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 CHIMNEY STARTER Charcoal Weber Rapidfire 12x75 NEW US $25.99
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What am I doing wrong - smoking chicken?
This is my first attempt using a smoker. I am using one of those cylinder shaped smokers. I used a chimney starter, filled with charcoal. When it was all lit, I dumped it into the charcoal pan in the bottom of the smoker and added the water pan 1/2 full. I added some damp Wood Chips right away and every time the smoke died down, I added another handful. I also added some more charcoal and dry Wood Chips each hour. On the top grill pan I placed 5 chicken leg quarters, which I flipped a couple times throughout the process. After 2.5 hours, the internal temperature was only 130 and after another hour it was only 140.
I have read that it should be 170-180 and only take about 2 hours.
Can someone tell me what I am doing wrong?
I am guessing the wood chips may have been too damp, and I should have left the chicken out for a longer period to reach room temperature.
Both good guesses. After soaking the wood you should drain them well. In my smoker I use split logs or large chunks but mine is a little different than yours, mine is horizontal.
Drain the wood for at least an hour. Don't worry if the seem dry on the outside, they will be plenty damp inside.
Another thing many people do is have the vents closed too much. The vents are not to control smoke so much as the temperature. I can usually leave the air vent open and control the airflow with just the chimney vent. Your charcoal should also be very hot when you put damp wood on it. You could also try using both soaked and dry wood together.