Recent content by Ken Scates

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders: I'm a newbie, but when I smoke pieces, I get skin with a feel and texture like a store bought rotisserie (but not exactly "crisp"). I...

Wow! Thanks Everyone, a couple new concepts here I haven't tried. I may just put Tyson out of business with this chicken thang! LOL

I have tried a dozen different techniques, various heats, rubs, sauces, oils and butters! the skin is always soft and fatty or like leather and all comes off with the first bite! anyone have any other tricks to a perfect skin for competition BBQ chicken thighs? (two 18.5 and one 22.5 WSM's)

THAT'S exactly the one I was looking for! Thanks a lot Tim!!!

Competition coming up and we have to do a 5 hour butt for people's choice. Anyone ever done this? what's the best way to get it done, pulled apart without burning it up?