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
>>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?
>
Between 180 and 250, except for one dip low when I had to run an errand.
Grant
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