I have been watching BBQ Pitmasters on TLC and I have also watched other shows on BBQ completion and I have a question regarding chicken. When the teams are cooking chicken and they refer to “bite-thru skin”, are they cooking the chicken low and slow (225-250) or are they cooking at a higher heat? If cooking low and slow, approximately how many hours are they cooking it for? I have always cooked my chicken at 350-375 and attempted to obtain crispy skin.
Steve Whiting WSM, Genesis EP-320, 22" One-Touch Gold/Cajun Bandit Conversion with Rib-O-Lator, 22" One-Touch Platinum, 26" One-Touch Silver, Smokey Joe Silver, Jumbo Big Drum Smoker
"Sometimes I Wonder...Why is that Frisbee Getting Bigger? and Then It Hits Me"
Posts: 573 | Location: Antelope, Ca | Registered: October 04, 2007
Here's a URL that someone posted the other day. http://www.thepickledpig.com/f...etition-chicken.html Just copy it and paste it in your browser. I dont know how to make those quick links. Very good and lengthy article with pics on comp chicken.
Posts: 16 | Location: Wisconsin | Registered: January 23, 2010
