leanza
Babbling Farker
I tried KnucklHead's, I think I've found it... No More rubbery Skin?? . http://www.bbq-brethren.com/forum/showthread.php?t=75043&highlight=rubbery+skin
Well I thought I did pretty much everything described with the chicken thighs and mayo. One rub under the skin and then one layer of rub atop the slather. I went straight in at 335* for a half hour and then after that it seemed to drop fairly quickly to 225* in about twenty minutes or so.
I went at 3hrs (Kingsford w/hickory , grape wood and oak) on a hunch that cooking them in a drum as compared to a Traeger would be significantly different. I was correct. The chicken skin appeared very dark not at all as pleasant looking as Ryan's. The texture of the skin was not rubbery, it was mostly melt in your mouth and pleasant, so the method is valid. The skin was not charred and the meat itself was nice but couldn't have gone a whole lot longer.
I think the drum is the issue. I didn't feel like working a load on my offset because it is alot of effort. But the process of an offset would seem to be the closest to the Treagar, so maybe that's the direction I need to take. I'll bet the FEC would really be a great cooker to go with.
All in all, I must say, my peanut gallery liked the chicken very much. I think with a drum I need to adjust time if not temps.
Well I thought I did pretty much everything described with the chicken thighs and mayo. One rub under the skin and then one layer of rub atop the slather. I went straight in at 335* for a half hour and then after that it seemed to drop fairly quickly to 225* in about twenty minutes or so.
I went at 3hrs (Kingsford w/hickory , grape wood and oak) on a hunch that cooking them in a drum as compared to a Traeger would be significantly different. I was correct. The chicken skin appeared very dark not at all as pleasant looking as Ryan's. The texture of the skin was not rubbery, it was mostly melt in your mouth and pleasant, so the method is valid. The skin was not charred and the meat itself was nice but couldn't have gone a whole lot longer.
I think the drum is the issue. I didn't feel like working a load on my offset because it is alot of effort. But the process of an offset would seem to be the closest to the Treagar, so maybe that's the direction I need to take. I'll bet the FEC would really be a great cooker to go with.
All in all, I must say, my peanut gallery liked the chicken very much. I think with a drum I need to adjust time if not temps.
