View Single Post
Unread 01-24-2005, 09:31 AM   #2
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4

KC and I were talking about this last week. In the new vertical offset pit(that i no longer have. :( was made so the fire can be slid out of the firebox and into the vertical chamber under the water pan. The intention was to remove the waterpan at the end of a cook and go for a more direct heat effect. Hopefully this would fix the chicken skin and also help produce a dryer bark. In the BYC however, I dont always use water. So even going strictly offset with dry heat, I still had a softer bark and rubbery chicken skin. The only way to improve that was to, at the end of a cook, move closer to the heat source and get temps into the grilling range >400.
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy

Smoke on KC.
BBQchef33 is offline   Reply With Quote