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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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Unread 04-30-2012, 07:58 AM   #1
Yeller
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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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Unread 04-30-2012, 08:38 AM   #2
BoneDaddy's
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two thoughts...you can pin them with toothpicks or make sure there is enough skin to wrap under the piece.
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Unread 04-30-2012, 09:08 AM   #3
Ford
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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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Unread 04-30-2012, 10:41 AM   #4
holysmokes
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Try turning the temp down a little.
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Unread 04-30-2012, 10:51 AM   #5
Parts_Guy
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We cook them at 245 but like others say, pin them with toothpicks.
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Unread 04-30-2012, 10:54 AM   #6
MAP
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I pin mine with floral clips. Works like a champ. If you know a florist ask if they gan give you about 50.
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Unread 04-30-2012, 10:59 AM   #7
The_Kapn
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Quote:
Originally Posted by holysmokes View Post
Try turning the temp down a little.
Or, turn the temp up a little.
Either may help.

TIM
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Unread 04-30-2012, 11:22 AM   #8
Rich Parker
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Crank it up 350 - 400 and my chicken isn't wrinkly.
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Unread 04-30-2012, 01:30 PM   #9
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Quote:
Originally Posted by The_Kapn View Post
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!
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