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Unread 07-02-2012, 06:26 PM   #4
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Get rid of the pan and Try it again. The reason for closing the vents and letting ride down is to keep it juicy cooking the bird in a pan does not allow for even heat distribution between the pieces. you need a minimum of 1/4" around each piece to allow for proper heat and smoke to get to the meat and crisp the skin. Make only small changes at a time to your cooks if you change up to many things you will never find a method that works. The method I gave you is proven it works every time if you do it exactly as I described it.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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