G
Guest
Guest
Well i have had my WSM for 2 days now and i /infopop/emoticons/icon_smile.gif cooked a whole chicken monday night and the skin was like leather. so i adjusted the amount of smoke i used on the bird i cooked last night and the skin was not as tough but still not so edible. i cooked it for 3.5 hours at around 195-275 degrees ( i am still getting used to controling the temp). i only added a hand full of woodchips in the begining so it was not over smoked like the first bird i cooked. after about 2 hours the skin looked so dry i mopped it with some apple & grape juice to moisten it (was that to little to late) do i need to cook the bird at a higher temp 350 to start (to sear the skin???) the meat was tender and great but i do like to eat the skin, and this skin was not edible.
thanks
brad
thanks
brad