chicken skin blues...*

smoke ninja said:
it is not bbq if cooked over 250*

:bolt:
Click to expand...

DSCF0057.jpg
 
Cornell Chicken or cook them on a drum and you won't have any more skin issues.
 
BBQ , smoking and grilling temps are all over the map and the definitions are all over the map. The most important thing is good food and juicy caramelized meat.
 
When we do thighs we take the skin off, scrape the fat, and rub the skins in olive oil to coat them. 275 and then 315ish to finish. Skin is crispy and bite through. For whole birds, oil and 325-350.
 
here's my info.

  • I use a Tejas Smokers 20x40 offset smoker
  • When you take the skin off then scrape the fat, are putting skin back on?:confused: Are you talking fat or the clear film that is on some thighs
  • I am going to try cooking them next time on my grill using indirect high heat
  • Dry skin! that is my problem I think.
 
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