COOK PLAN
Operational Overview
The planned sequence from smoker start through turn-in. Execution and actual times stay on Cook.
Howzit Hot-and-Fast Chicken Thigh
PLAN OVERVIEW
10:35 AM
Meat On
Pit: 385-395°F
Every 10 min
Rotate Grate
Pit: 385-395°F
Until chicken is ready for the butter pan
When ready
Check / Pull for Pan
Pit: 385-395°F
Temp is a guide; skin/color must also be ready
Immediately
Lower Pit
Pit: 320-325°F
Immediately
Prepare Butter Pan
Pit: 320-325°F
About 11:10 AM
Pan Chicken
Pit: 320-325°F
Every 10 min
Rotate Pan
Pit: 320-325°F
During the 20-25 minute covered stage
When ready
Pull From Smoker
Pit: 320-325°F
Tenderness controls the final decision
After set
Taste / Final Adjust
Optional
After set
Select Box Pieces