Thread: Chicken Skin
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Old 03-15-2007, 08:37 PM   #14
big blue bbq
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Join Date: 12-05-06
Location: Pleasant View, TN

What temp are you guys cooking chicken at. I did two chickens with the back bones cut out and butterflied for about 4 hours at 230 Sunday. They meat was good but the skin still needs work before my first comp in April. I tried to crisp the meat in the firebox for about 5 minutes and it was better than the one I did not do that on.
Big Blue BBQ

WSM 22.5"
WSM 18"
Traeger 075
Weber one touch gold (blue of course!)
Jack's old south cooker:-P
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