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Unread 01-18-2013, 07:08 AM   #19
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Originally Posted by El Ropo View Post
rather than scrape skin, it's a lot easier to crank up the heat so the fat under the skin renders better and crisps up nicely.

That's why so many people do poultry at 325-350
True. I understand that, totally. But I only have one smoker, and when I have ribs or a butt going at 230-250, I can't very well crank up the heat for the chicken. Someday, when I have a bigger smoker storage unit (aka garage) I'll be able to work that out. I love America's Test Kitchen, too - one of my go to places for recipes and equipment. And bow tie recommendations.
Matt - 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; Some Other Crap, Too!
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