GMDGeek
is one Smokin' Farker
OK - so I am an low and slow cooker - 250-275 usually. Having never really done chicken and now that I have my new pit I am getting some practice on this weekend.
For those of you who are low and slow and run similar temps how do you handle you chicken? Do you cook it at the same temp? And all that? I know what internal temps need to be but I am seriously wondering about the skin.
For those of you who are low and slow and run similar temps how do you handle you chicken? Do you cook it at the same temp? And all that? I know what internal temps need to be but I am seriously wondering about the skin.