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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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Unread 12-30-2012, 07:13 PM   #1
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Default 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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Unread 12-30-2012, 07:16 PM   #2
jrn
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What temps are you running? On the UDS, I like 325-350 degrees. :)
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Unread 12-30-2012, 07:18 PM   #3
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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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Unread 12-30-2012, 07:19 PM   #4
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Quote:
Originally Posted by jrn View Post
What temps are you running? On the UDS, I like 325-350 degrees. :)
300-on green egg
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Unread 12-30-2012, 07:22 PM   #5
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Quote:
Originally Posted by Auctionman View Post
300-on green egg
and if that's the dome temp, you may be cooking sub 300.

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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Unread 12-30-2012, 07:24 PM   #6
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Thanks guys I guess I'm cooking too low
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Unread 12-30-2012, 07:29 PM   #7
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+1 for the higher temps. Run the 325-350 and it should crisp up the skin.
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Unread 12-30-2012, 07:40 PM   #8
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Stop slow cooking your clucker you want crispy 350-375.
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Unread 12-30-2012, 07:50 PM   #9
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350, sometimes skin side down at the end for extra crispness.
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