Comp Chicken Issue

[Yeller]

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]

two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece.

[Ford]

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]

Try turning the temp down a little.

[Parts_Guy]

We cook them at 245 but like others say, pin them with toothpicks.

[MAP]

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]

Try turning the temp down a little.

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

TIM

[Rich Parker]

Crank it up 350 - 400 and my chicken isn't wrinkly.

[BC Squared]

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!