Comp Chicken Issue

Yeller · Apr 30, 2012

We were running 10 test pcs for an upcoming comp and noticed the skin wrinkled up enough that we would get a dinger. Not sure why this happened it's a first. We did remove, scrape and season under the skin. Running the WSM @280..They were slightly over, had a partial bite thru

Any thoughts would be appreciated

BoneDaddy's · Apr 30, 2012

two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece.

Ford · Apr 30, 2012

There are some great classes that will help you. If Johnny Trigg or Mike Davis ever do one close to you it's worth it. I paid for the class in chicken calls after just 4 contests. Now I made some minor tweaks as I cook on an fe rather than a jambo. I also cook at 280. Skin never wrinkles.

holysmokes · Apr 30, 2012

Try turning the temp down a little.

Parts_Guy · Apr 30, 2012

We cook them at 245 but like others say, pin them with toothpicks.

MAP · Apr 30, 2012

I pin mine with floral clips. Works like a champ. If you know a florist ask if they gan give you about 50.

The_Kapn · Apr 30, 2012

holysmokes said:
Try turning the temp down a little.

Or, turn the temp up a little.
Either may help.

TIM

Rich Parker · Apr 30, 2012

Crank it up 350 - 400 and my chicken isn't wrinkly.

BC Squared · Apr 30, 2012

The_Kapn said:
Or, turn the temp up a little.
Either may help.

TIM

Turn the heat up, then down, then up again and finish in the deep fryer! Crispy every time and no wrinkles!

Comp Chicken Issue

Yeller

Found some matches.

BoneDaddy's

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Ford

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holysmokes

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Parts_Guy

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MAP

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The_Kapn

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Rich Parker

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BC Squared

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