Smoky Smoke
Well-known member
Decided to do some chicken for tonight. I rubbed it with kosher salt, black pepper, paprika, garlic, and baking powder. It was very tasty and smoky. It was good. However (and this has happened before) the skin was rubbery. I patted it dry and sprayed with cooking oil as a binder. Also, the temperature (lid thermometer) read 400+ the entire time. What could've gone wrong? I don't wanna get a Vortex unless necessary (people used to BBQ crispy chicken before the Vortex was invented).
Thanks.
Thanks.