Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tough Skin

waynewalker52 Posts: 1
edited May 2012 in Poultry
I've been buying "roasters" chicken, heating my fire to around 275 to 300, including soaked hickory chips and cooking my chicken - The skin is always tough.  I use the place setter to get the chicken off of the direct heat.  What am i doing wrong?