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Unread 10-04-2012, 08:43 AM   #4
Full Fledged Farker

Join Date: 04-16-12
Location: Springfield, OR
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I dont smoke chicken very often anymore and when I do I go skinless. Been spatchcocken them lately with alot of success and still get that smoke flavor. Way better then beer can which had been a mainstay for a long time.

That said, I dont think you were at 350 very often or very long because the skin should have crisped up at that temp. Below 275 makes a nasty chicken skin in my opinion. So how were you measuring the temp of the cooking chamber?
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, new baby Traeger
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