Re: is chicken always like that?

Grant Erwin wrote:

> Default User wrote:
> > Grant Erwin wrote:

> > > 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.

Yeah, that's too low for nice crispy skin. You get better smoke, but
the skin comes out pretty chewy in my experience. Basically what I do
for chicken is use the Weber kettle, with all the vents wide open. That
gets higher temperatures and a better skin.




Brian

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