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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
12-30-2012, 07:13 PM
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#1 |
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Found some matches.
Join Date: 11-22-12
Location: heflin alabama
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Smoked chicken ?
Been smoking alot of leg quarters lately.The kids love them and there cheap but I can't seem to keep the skin from being rubbery and tough.Any tips would be appreciated.
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12-30-2012, 07:16 PM
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#2 |
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Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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What temps are you running? On the UDS, I like 325-350 degrees. :)
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UDS, mini wsm |
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12-30-2012, 07:18 PM
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#3 |
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Babbling Farker
  
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
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It's a common problem with poultry when you try to cook at too low of a temp. 325 to 375 degrees will get you perfect skin every time. Beware the cooking times are a lot shorter at the higher cooking temps.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ) |
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12-30-2012, 07:19 PM
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#4 | |
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Found some matches.
Join Date: 11-22-12
Location: heflin alabama
Downloads: 0
Uploads: 0
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Quote:
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12-30-2012, 07:22 PM
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#5 | |
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Moderator
 
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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Quote:
I agree with others, the easiest option is to jack up the heat.. If you are concerned with lack of smoke, start a bit lower and then jack it up as you go. other options exist like using certain topical coatings like mayo, oils etc, removing fat under skin etc. but those are more complex and likely not needed for your purposes. good luck.
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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12-30-2012, 07:24 PM
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#6 |
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Found some matches.
Join Date: 11-22-12
Location: heflin alabama
Downloads: 0
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Thanks guys I guess I'm cooking too low
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12-30-2012, 07:29 PM
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#7 |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
Downloads: 0
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+1 for the higher temps. Run the 325-350 and it should crisp up the skin.
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18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS |
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12-30-2012, 07:40 PM
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#8 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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Stop slow cooking your clucker you want crispy 350-375.
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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12-30-2012, 07:50 PM
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#9 |
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is One Chatty Farker
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
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350, sometimes skin side down at the end for extra crispness.
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Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin |
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