I am doing ribs on my large today, and taking my bubba keg to a friends house to cook the chicken. Its the big University of Utah vs BYU game (I know, its big here, no so much outside of Utah). The ribs have been chugging since early this morning, but I am doing the chicken during the game, but didnt get the thighs cleaned and drying in the fridge until about thirty minutes ago. I put them in my garage fridge, and put a fan in the fridge in hopes it would dry the skin some (only going to get 1.5 hours in there). I guess on to my question, has anyone done this, and did it help speed it up if the standard overnight skin drying is not available?
John - SLC, UT
Webers, Eggs, Bubba Keg, Smokin-It #3