"Grant Erwin" <grant@[EMAIL PROTECTED]
> wrote in message
news:e9B5k.4460$WH.491@[EMAIL PROTECTED]
> 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
I take a chicken like that over 300, when I plan to eat the skin. You
might
start out low, and
raise the heat near the end to crisp it up.
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