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 guess.
Is this normal?
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.
Grant
Kirkland, Wa****ngton
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