On 16 jun, 22:17, Grant Erwin <gr...@[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?
>
> 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.
>
> Grant
> Kirkland, Wa****ngton
Low temp gives a "rubber" skin. what I ususlay do with whole chickens
is to smoke them for two hours at low temp (180F / 200F). this is
enough to catch smoke. then raise the temp to 300F / 350 to get crispy
skin. other option, smoke till the chicken is done, and finish on the
grill. third option, do what you did, enjoy the meat, and leave the
skin for the cat (or any other pat)
Adriaan
the Netherlands
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