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If I cook individual chicken pieces on the egg, will the skin be crispy? Dry the skin real good, maybe paint with oil, skin side down at the end of the cook? Anything else? TIA
skin will be crispy. i do 350 direct and check on them i will turn them and watch out for hot spots. most important if you are doing a whole cut up i.e breast thighs legs, is that they all cook at different rates... use your thermopen and take the peices off as they reach temp wrap or tent with foil to keep warm till all pieces are cooked
I've found hat a dusting of cornstarch helps with the crisping. You can also let the skin dry out, uncovered in the fridge for a few hours before putting on the egg, and lastly you can crank the heat up at the end of the cook to achieve crispness.
From previous postings, I've heard that people cook direct to avoid 'rubber' skin.
Wish me luck.
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