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Dry chicken skin

Juicy
Juicy Posts: 32
edited November -0001 in EggHead Forum
When I smoke a whole chicken, the skin usually is paper looking and tough. The dome is set to 250. Any ideas out there? Thanks for the help.
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Comments

  • Unknown
    Unknown
    chicken isn't really good low & slow smokin meat, tends to get a little rubbery if you slow cook it, I would try grilling the next one over direct & higher heat, try cutting the backbone/cartilage out & spreading it out so it cooks evenly, skin side down for most of the time, that will protect the meat & crisp the skin, sauce it if you like towards the end but kill off most of the heat so it doesn't burn (I would however do this over a raised grid so it is a good distance from the fire)
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  • Chef Charles
    Chef Charles Posts: 871
    There was an interesting post on the forum a few weeks ago related to this topic that may be of interest to you ...

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=452222&catid=1

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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