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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 04-30-2012, 07:58 AM   #1
Found some matches.
Join Date: 04-02-12
Location: Buckeye, AZ
Default Comp Chicken Issue

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
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Old 04-30-2012, 08:38 AM   #2
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Join Date: 06-24-09
Location: Bedford, NH

two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece.
Bone Daddy's & Too Sauced to Pork BBQ Teams: 2 Humphrey's Smokers: CBJ #57193
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Old 04-30-2012, 09:08 AM   #3
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Join Date: 04-14-07
Location: Lakeland Florida

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.
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Old 04-30-2012, 10:41 AM   #4
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Join Date: 10-28-10
Location: Dublin, GA

Try turning the temp down a little.
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Old 04-30-2012, 10:51 AM   #5
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We cook them at 245 but like others say, pin them with toothpicks.
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Old 04-30-2012, 10:54 AM   #6
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Join Date: 01-31-12
Location: Great Mills, Md

I pin mine with floral clips. Works like a champ. If you know a florist ask if they gan give you about 50.
Mike - New Revolution Q, Deep South GC28, 22 WSM X3.
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Old 04-30-2012, 10:59 AM   #7
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Join Date: 04-08-04
Location: Marianna, FL

Originally Posted by holysmokes View Post
Try turning the temp down a little.
Or, turn the temp up a little.
Either may help.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
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Old 04-30-2012, 11:22 AM   #8
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI

Crank it up 350 - 400 and my chicken isn't wrinkly.
WSM, UDS, Deep South Medium, and Deep South GC28 - iBQ'n BBQ Team co-owner TheBBQSuperstore.com sponsored by Deep South Smokers
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Old 04-30-2012, 01:30 PM   #9
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Originally Posted by The_Kapn View Post
Or, turn the temp up a little.
Either may help.

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