Thread: Chicken skin
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Old 07-08-2011, 07:43 PM   #2
Smiter Q
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Join Date: 05-05-10
Location: Austin - TX

What temp was the cooker at?
One way is to try some higher heat, and finish off over direct.
I do it till I see the fat in the skin bubbling/rendering the fat away.
Also the drier the skin going on, the more of a chance of crisping up.
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
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