Bamabuzzard
is Blowin Smoke!
- Joined
- May 9, 2007
- Location
- Shreveport, LA
How do you restaurant/catering guys & gals get that good deep smoke flavor in your chicken without smoking it at low temps for long periods of time? I do my chicken at higher heats to keep from the rubbery skin but it doesn't have much smoke flavor. But when I try the chicken from local bbq restaurants theirs has a good smoke flavor without the rubbery skin. Any suggestions on what I'm not doing right? Many thanks! :thumb: