TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
Well, having cooked 225 chickens over the last 3 years, I’m not looking for crispy skin in the smoker that runs low and indirect. ain’t happenin unless sugar is in the rub. sugar will caramelize at 350, but that’s not crisp skin. That’s burnt sugar.
This is getting overly complicated. Jack up the temps or deal with rubber skin
Test the concept in your kitchen oven with fewer variables. Roast one chix at 350 and another day do 450. One is rubber and the other you’d serve at a restaurant
This is getting overly complicated. Jack up the temps or deal with rubber skin
Test the concept in your kitchen oven with fewer variables. Roast one chix at 350 and another day do 450. One is rubber and the other you’d serve at a restaurant
