Grant Erwin <grant@[EMAIL PROTECTED]
> 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?
Yes. Rubbing it with salt the night before didn't help.
You need to finish it in a hot oven or grill to get it to crisp up.
-sw
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