Re: is chicken always like that?
- From: Grant Erwin <grant@xxxxxxxxxxxxxxxxxx>
- Date: Mon, 16 Jun 2008 21:44:42 GMT
Default User wrote:
Grant Erwin wrote:
I just smoked my first chickens. I cut a couple of whole fryers in
half (down the breastbone & backbone) and rubbed them with a mix of
olive oil, garlic, salt & pepper last night, working it in under the
skin where I could. I smoked them this morning along with some other
stuff (still going) and tried the smallest half for lunch.
The meat was slightly red (though perfectly cooked) and had a
pleasant smoked flavor. The skin, however, had undergone some sort of
chemical change. It was as though I'd tanned it. It was not edible,
rather, it was sort of, well, leathery. Turned it into dragon skin, I
Is this normal?
That sounds like too low of a temperature. To get a crispy skin, you
need to run pretty hot, just as if roasting them.
This was my first time doing an all-wood fire in my NBBD, previously
I'd used charcoal. I didn't achieve anything like an even temp
profile, but the meat got cooked and got lots of smoke.
You say the temperatures weren't consistent. Were you actually taking
temps? What were they?
Between 180 and 250, except for one dip low when I had to run an errand.
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