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Yeller
04-30-2012, 07:58 AM
We were running 10 test pcs for an upcoming comp and noticed the skin wrinkled up enough that we would get a dinger. Not sure why this happened it's a first. We did remove, scrape and season under the skin. Running the WSM @280..They were slightly over, had a partial bite thru

Any thoughts would be appreciated

BoneDaddy's
04-30-2012, 08:38 AM
two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece.

Ford
04-30-2012, 09:08 AM
There are some great classes that will help you. If Johnny Trigg or Mike Davis ever do one close to you it's worth it. I paid for the class in chicken calls after just 4 contests. Now I made some minor tweaks as I cook on an fe rather than a jambo. I also cook at 280. Skin never wrinkles.

holysmokes
04-30-2012, 10:41 AM
Try turning the temp down a little.

Parts_Guy
04-30-2012, 10:51 AM
We cook them at 245 but like others say, pin them with toothpicks.

MAP
04-30-2012, 10:54 AM
I pin mine with floral clips. Works like a champ. If you know a florist ask if they gan give you about 50.

The_Kapn
04-30-2012, 10:59 AM
Try turning the temp down a little.

Or, turn the temp up a little.
Either may help.

TIM

Rich Parker
04-30-2012, 11:22 AM
Crank it up 350 - 400 and my chicken isn't wrinkly.

BC Squared
04-30-2012, 01:30 PM
Or, turn the temp up a little.
Either may help.

TIM

Turn the heat up, then down, then up again and finish in the deep fryer! Crispy every time and no wrinkles!