Made a chicken in my pitboss vertical. I tried the 0-400 method (½ Kirkland pellets, ½ Royal Oak charcoal pellets) took about an hour and 15 minutes. Why is the color so light? The flavor is only barely smoky, it was delicious though. Is that just the nature of a pellet smoker? Is it because it wasn't "low n slow"?
by monkeysareeverywhere
4 Comments
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looks pretty perfect for color – was the skin crispy or at least did it have good bite?
The light color is due lack of exposure to sufficiently high heat for a sufficient amount of time. It’s like when you don’t sear a steak properly at a high enough temp for long enough, or wrap your ribs before bark is sufficiently developed, or cook bacon on low heat. It takes a certain amount of time, and exposure to a sufficient temperature, for the Maillard reaction to occur. Low heat and too little time results in less of the reaction happening.
If you google Chris Young’s YouTube he has a video where he uses some trick to darken it