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
> guess.
>
> 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?
Brian
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