Comp Chicken Issue

Yeller · 04-30-2012, 07:58 AM

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 · 04-30-2012, 08:38 AM

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

Ford · 04-30-2012, 09:08 AM

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 · 04-30-2012, 10:41 AM

Try turning the temp down a little.

Parts_Guy · 04-30-2012, 10:51 AM

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

MAP · 04-30-2012, 10:54 AM

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 · 04-30-2012, 10:59 AM

Quote:

Originally Posted by holysmokes

Try turning the temp down a little.

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

TIM

Rich Parker · 04-30-2012, 11:22 AM

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

BC Squared · 04-30-2012, 01:30 PM

Quote:

Originally Posted by The_Kapn

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!

04-30-2012, 07:58 AM	#1
Yeller Got rid of the matchlight. Join Date: 04-02-12 Location: Buckeye, AZ Downloads: 0 Uploads: 0	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

04-30-2012, 08:38 AM	#2
BoneDaddy's Full Fledged Farker Join Date: 06-24-09 Location: Bedford, NH Downloads: 0 Uploads: 0	two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece. __________________ Bone Daddy's BBQ Team, Too Sauced to Pork Team Member: Bubba Grills 250R: Lg BGE: KCBS CBJ #57193

04-30-2012, 09:08 AM	#3
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	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. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

04-30-2012, 10:41 AM	#4
holysmokes Knows what a fatty is. Join Date: 10-28-10 Location: Dublin, GA Downloads: 0 Uploads: 0	Try turning the temp down a little. __________________ Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite

04-30-2012, 10:51 AM	#5
Parts_Guy On the road to being a farker Join Date: 10-26-11 Location: Coloma,WI Downloads: 0 Uploads: 0	We cook them at 245 but like others say, pin them with toothpicks. __________________ Peter Matijevich Smokin' Croatians

04-30-2012, 10:54 AM	#6
MAP Full Fledged Farker Join Date: 01-31-12 Location: Great Mills, Md Downloads: 0 Uploads: 0	I pin mine with floral clips. Works like a champ. If you know a florist ask if they gan give you about 50. __________________ Mike - Southern Maryland Smokers Lang 84, 3-22 1/2 WSMs

04-30-2012, 11:22 AM	#8
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Crank it up 350 - 400 and my chicken isn't wrinkly. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com