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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 05-02-2010, 05:10 PM   #1
DubSmoke
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I did this cook last weekend, never had the chance to put them on here... but better late than never, came out real good but the skin wasnt comp ready, gota work on it.

(i had northwestbbq help me edit my noobness in pron posting, i know how to do it correctly now.. thanks mike!)

Last edited by DubSmoke; 05-02-2010 at 05:57 PM.. Reason: crammed pix
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Unread 05-02-2010, 05:20 PM   #2
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Bone in or bone out? Looks good. I'd vote for a plate full of that.
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Unread 05-02-2010, 05:21 PM   #3
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Looks really good! :)
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Unread 05-02-2010, 05:39 PM   #4
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Looks good to me too.. Tasty looking chicken DubSmoke!
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Unread 05-02-2010, 05:46 PM   #5
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Quote:
Originally Posted by Vince B View Post
Bone in or bone out? Looks good. I'd vote for a plate full of that.

bone in... thanks all, i did a brisket today ill have pix up in a little while
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Unread 05-02-2010, 05:47 PM   #6
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lol sorry bout the slammed pix, this is my first pron post, bare with me
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Unread 05-02-2010, 06:03 PM   #7
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Looking good, young Padawan.
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Unread 05-02-2010, 06:27 PM   #8
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Nice looking chicken!
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Unread 05-02-2010, 06:32 PM   #9
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Looks great. You're gonna need to get that temp up to at least 350 if you want nice skin. Try using the WSM without water in the pan.
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Unread 05-02-2010, 06:43 PM   #10
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Nice looking chicken there alrighty.
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Unread 05-02-2010, 07:42 PM   #11
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nice looking chicken
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Unread 05-02-2010, 08:24 PM   #12
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MMMMMMMMMM....... those sure look good....... nicely done.....
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Unread 05-02-2010, 08:27 PM   #13
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Quote:
Originally Posted by K-Barbecue View Post
Looks great. You're gonna need to get that temp up to at least 350 if you want nice skin. Try using the WSM without water in the pan.
Will that give you the "bite thru" skin? Just purchased a WSM. Still trying to learn the tricks. Anymore tricks for comp BBQ?
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Unread 05-02-2010, 08:32 PM   #14
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Quote:
Originally Posted by K-Barbecue View Post
Looks great. You're gonna need to get that temp up to at least 350 if you want nice skin. Try using the WSM without water in the pan.
I like 300 and put the water pan in, but don' put any water in it.
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Unread 05-02-2010, 10:19 PM   #15
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Quote:
Originally Posted by charlie263 View Post
Will that give you the "bite thru" skin? Just purchased a WSM. Still trying to learn the tricks. Anymore tricks for comp BBQ?
Hard to get tender skin with low and slow with chicken. Low and slow will produce a very flavorful and juicy bird but the skin will get rubbery. I like hot and fast with chicken smoked at 350-375 degrees. You can also do chicken at low temps then crisp up the skin by finishing at high heat over a grill.
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