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Chicken cooked in my egg has an odd texture, should I leave the lid open?


As much as I love my egg, I can't seem to get the right texture out of my chickens and chicken parts..

It's difficult to explain, as the chicken is definitely tender, and has an excellent flavor, but it's almost as though it's rubbery or steamed tasting rather than grilled. 

I've tried a number of methods... Whole chickens indirect low and slow with a sear finish, I've done many a spatchcocked birds direct on a raised grate, drumsticks, wings...  The only thing I can figure is that my goal is usually to keep the lid closed as much as possible which is causing too high of a humidity level.  The best so far is raised grate direct spatchcocked, and the outside is nice and crispy, yet the inside is still that rubbery, almost watery texture.

What do ya'll think?  Is it 'safe' for the gasket if I cook with the lid open at the end of medium-high heat cook for about 10-20 minutes just to help dry that meat out a little bit?


  • PhilsGrillPhilsGrill Posts: 2,256
    Try leaving the whole chicken in the fridge uncovered for 24 hours.  Now season and cook.  I always cook raised direct and chicken is perfect.  I used the half cocked method.
  • gdenbygdenby Posts: 5,837
    What's the average internal temp when you take the chix of the Egg? When  I have cooked chicken to just around 150F,  the results have not been what I'd call rubbery, but slippery and fibrous, unlike chicken cooked to the old "safe" temp of 180.

    I don't think gasket damage will be the biggest problem. If you still have the old felt gasket, as I do, I always consider them expendable. I'd be more worried about the temperature getting out of control, and having the chicken skin and fat explode into flame.

    A steamed flavor offers a clue that the meat is not reaching Maillard reaction temperature, which occur above boiling temps. If it really is a matter of the chicken being too wet, let it spend a day or three exposed in the fridge. Then put a bit of oil on it before Egging, to reduce charring.

    There is also the possibility that the chicken is the problem. I associate "rubbery" chicken w. older, heavier chickens. And I've had problems w. some budget chicken that has been frozen and refrozen (and refrozen). That ends up not exactly rubbery but chewy/gummy. There's a stall at my nearby farmer's market that has fresh chickens, and they always have a very nice, firm texture. Those always come out very good if I do them within 3 days.

    Good luck, hope you find a method you like.
  • Little StevenLittle Steven Posts: 28,817
    Or buddy is just used to tough, dried out chicken


    Caledon, ON


  • Crispix49Crispix49 Posts: 191
    I've noticed if you cut chicken too soon after pulling it off the egg, it can be a little tougher/rubbery.  Let it sit after you pull it.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • nolaeggheadnolaegghead Posts: 26,355
    Small chickens cooked to 155-60 breast, 175-180 thigh always come out great for me.  Avoid large birds (unless you can get your hands on a capon).  I never cook with the top open - you can get bad flare-ups and you lose the advantages of kamado design.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MickeyMickey Posts: 18,644
    Cook direct raised at 350/400.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Thanks all for the advice, I usually cook chicken to 160 breast and 180 dark meat with an instant read.

    The skin crisps up nicely, and I do get the charred maillaird reaction indications..

    Always cook raised direct, about 375f

    Chicken quality issues are possible.  I generally buy the publix greenwise, I believe less than 4lbs?  They marketed as young chickens.

    And..... It's very possible I am used to tough, dried out chicken.  Either way, my next cook I will try ending the cook with an open lid and bottom damper almost closed and see how it goes.
  • MickeyMickey Posts: 18,644
    I never open lid to cook. No need
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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