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Auctionman 12-30-2012 07:13 PM

Smoked chicken ?
Been smoking alot of leg quarters lately.The kids love them and there cheap but I can't seem to keep the skin from being rubbery and tough.Any tips would be appreciated.

jrn 12-30-2012 07:16 PM

What temps are you running? On the UDS, I like 325-350 degrees. :)

El Ropo 12-30-2012 07:18 PM

It's a common problem with poultry when you try to cook at too low of a temp. 325 to 375 degrees will get you perfect skin every time. Beware the cooking times are a lot shorter at the higher cooking temps.

Auctionman 12-30-2012 07:19 PM


Originally Posted by jrn (Post 2311665)
What temps are you running? On the UDS, I like 325-350 degrees. :)

300-on green egg

MilitantSquatter 12-30-2012 07:22 PM


Originally Posted by Auctionman (Post 2311671)
300-on green egg

and if that's the dome temp, you may be cooking sub 300.

I agree with others, the easiest option is to jack up the heat.. If you are concerned with lack of smoke, start a bit lower and then jack it up as you go.

other options exist like using certain topical coatings like mayo, oils etc, removing fat under skin etc. but those are more complex and likely not needed for your purposes.

good luck.

Auctionman 12-30-2012 07:24 PM

Thanks guys I guess I'm cooking too low

flyingbassman5 12-30-2012 07:29 PM

+1 for the higher temps. Run the 325-350 and it should crisp up the skin.

Bludawg 12-30-2012 07:40 PM

Stop slow cooking your clucker you want crispy 350-375.

jmoney7269 12-30-2012 07:50 PM

350, sometimes skin side down at the end for extra crispness.

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