what happened?

[OWENMUSTANG]

did the chick thighs on my cheapie smoker sunday (should be the last, i ordered a wsm on monday)
1st time i tried using 2 level cooking.
because of this site, i stuck my digital probe through a hole in the side of my smoker. found the following. the gauge reading for "ideal" is 210deg(i guess that explains why it took 4 1/2 hrs last yr for 1 level of thighs)
i had a hell of a time getting the temp over 250..took 1 chimney of lump and one of kingsford :shock:
anyway, i didn't want the lower rack sitting directly ontop of the water trap so i didn't use it.
results?
top rack was great. nice skin. not crispy but, not rubber either. slight smoke ring,smokey flavor,good color.
the bottom...blacken chicken.. well done. skin was well,,burnt!
what happend?

[PhotoKirk]

If you didn't have the water pan in place, the bottom rack was grilling instead of smoking. Even empty, the pan acts as a baffle between the fire and the meat.

[OWENMUSTANG]

o.k. i understand. i didn't think about it like that.thanks :D
looks like i'll atleast use the pan with nothing in it..

[TB]

Yeah, if I'm cooking chicken on my WSM or any cook where I want high temps, I cook with a foil-lined empty pan or I'll cook directly over the coals but on the top rack only. I actually prefer the latter method if I'm only doing one rack of chicks.