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Discussion in 'Roll Call' started by bshaggerton, Apr 19, 2016.

  1. bshaggerton

    bshaggerton Newbie

    I cook competetion BBQ on 2 backwoods smokers and occasionally use a chargriller akorn for back up.  I am having trouble with chicken skin.  It is either too mushy from the seasonings or the skin cracks from raising the temp in the last 20 minutes.  I have used Jeff's Rib rub and have won with it.  I really like it. I enjoy the newsletter.  It is always entertaining.  If anyone has any suggestions on the chicken skin, let me know.

    Thanks,

    Bshaggerton
     
  2. gearjammer

    gearjammer Master of the Pit

    Welcome from central NY, glad you found this place.

    Lookin' forward to hearing and seeing some good smokin'.

                  Ed
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  4. bshaggerton

    bshaggerton Newbie

     
  5. bshaggerton

    bshaggerton Newbie

    This is the worst one that I've cooked.
     
  6. Welcome bshagerton: Chicken skin is a problem for me too.  Just a question, do you use any citrus juice or vinegar on your bird?  The acid in them will make the skin crispy but very fragile.  Don't know if this helps, but I figured it might apply.
     
  7. [​IMG]   Good morning and welcome to the forum, from another cloudy and soggy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Nice Yard Bird

    Gary
     
  8. bshaggerton

    bshaggerton Newbie

    I spray it with apple juice and I baste it with bbq sauce mixed with honey at the end.-bshaggerton
     
  9. bshaggerton

    bshaggerton Newbie

    Thanks.
     
  10. bshaggerton

    bshaggerton Newbie

    I think by trying to crisp up the skin, I am getting it too hot at the end of the cooking time.  
     
  11. What temps to start, and then to finish.  I don't use apple juice, so I don't know how it would affect things, maybe someone else does.
     
  12. bshaggerton

    bshaggerton Newbie

    250 to start then open bottem vent till 300 or 350.
     
  13. halfsmoked

    halfsmoked Master of the Pit Group Lead

    I just did Jeff's drunken chicken legs and the skin was great.
     
  14. halfsmoked

    halfsmoked Master of the Pit Group Lead

    I just did Jeff's drunken chicken legs and the skin was great.
     

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