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Old 04-15-2018, 10:33 PM   #65
On the road to being a farker
Join Date: 05-14-15
Location: St. Louis, MO

At least with the GMG, I've not cared for chicken skin that much. Yes the meat comes out moist and mildly smokey but it always seems a bit rubbery, even cooking at 350. Granted the sample size is small but I much prefer the 3 cooks with chicken I've done on the drum over anything I've done on the pellet. At 350, the drum infuses a lot more flavor than a pellet grill and the skin is definitely crispier. I have always thought the pellet grill was better at beef and pork than chicken.
Hunsaker Drum, GMG Daniel Boone, Weber Genesis II with Grill Grates
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