Thread: Chicken Skin
View Single Post
Old 03-15-2007, 02:50 PM   #3
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

I'd eliminate the foil and raise the temp a bit (depending on what temp you're cooking at already) or put over some hi heat like ron said.

It's not the skin that is the problem, it is getting the fat to render out.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote