A. Kesteloo wrote:
> On 16 jun, 22:17, Grant Erwin <gr...@[EMAIL PROTECTED]
> wrote:
>
> 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)
>
I use a similar approach when smoking wings. They're first marinated
in apple juice overnight in a Foodsaver vacuum jar. The day of the
smoke, I use apple pucks in the Bradley and open the vent fully to
reduce humidity. When they're done, I remove them from the Bradley and
pass them over the IR grill for about 10 seconds per side. This gives
the skin a much better texture, and works equally well with other
chicken parts having skin.
If you do not have an IR or similar high heat source, you can try my old
trick from the pre IR grill days- an LP torch with either LP gas or even
MAPP gas. I still keep the MAPP gas torch around so I can toast the
edges of shrimp or scallops when grilling them.
--
Nonny
Nonnymus
Never believe a person who is
Drunk, ***** or Running for Office.
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