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Roasted chicken question

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gte1
gte1 Posts: 379
edited November 2011 in EGGtoberfest
I did a beer butt chicken tonight, 400 degrees indirect. I have done chicken a few times now, and while it is always very tender and moist, the skin is like slightly crisp rubber. I love this BBQ but I am going nuts with the chicken skin thing. I hate to say it but I cannot get a whole chicken to come out like I can in a webber. Help please!!

George
George
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  • Gato
    Gato Posts: 766
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    I would do beer can chicken direct not indirect. You may also want to try spatchcocking a chicken. Poultry is great on the egg. What kind if set up did you use on the weber?
    Geaux Tigers!!!
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  • billyray
    billyray Posts: 1,275
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    Just did 2 the other night on a Papa Jeabert 2 chicken up. Cooked on direct heat at the felt line @ 350 for a little over an hour. Pulled off at 165 degree in the thigh. Crispy skin and moist birds.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • gte1
    gte1 Posts: 379
    edited November 2011
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    On the webber, chickens in the center coals on the sides. No problem with smoking grease doing direct on the egg?
    George
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