Quote:
Originally Posted by stljay
At least with the GMG, I've not cared for chicken skin that much. Yes the meat comes out moist and mildly smokey but it always seems a bit rubbery, even cooking at 350. Granted the sample size is small but I much prefer the 3 cooks with chicken I've done on the drum over anything I've done on the pellet. At 350, the drum infuses a lot more flavor than a pellet grill and the skin is definitely crispier. I have always thought the pellet grill was better at beef and pork than chicken.
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I agree, the drum does a better job with the skin. But, we don't usually eat the skin anyway. With that said, my PBC also cooks amazing chicken. But, I'm an equal opportunity smoker :)
The only time ive gotten good skin on a bird was our turkey last Thanksgiving, but that was on for much much longer than these little chickens.
