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?