Charles Howse
TVWBB Wizard
Hi Harry,
I was wondering what competition judges look for in chicken skin.
Do they (in general) prefer it crisp? That's hard to do on a WSM without taking it apart and using the bottom section like a grill.
How do you finish your chicken so the skin comes out the way you want it?
I was wondering what competition judges look for in chicken skin.
Do they (in general) prefer it crisp? That's hard to do on a WSM without taking it apart and using the bottom section like a grill.
How do you finish your chicken so the skin comes out the way you want it?