chicken help?

[Power]

Hi I have cooked chicken, 3 times in the wsm! & 3 times the skin comes out like rubber! what am I doing wrong! did a beercan chicken last night! no water pan, cooked for 2 hours!
reason I ask. am planning to do wings on new years eve and jalapeno stuffed peppers! any help for that cook?

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[egghead]

Crisp skin

1 - dry it well with paper towels then in the fridge uncovered for several hours or overnight

2 - light dusting with baking powder (light) - take a strainer with baking powder in it and tap the side to dust. Think a coating similar to salt x 4. Apply your favorite rub.

3 - crank the temp up to 400 - won't take but an hour or maybe 1-1/4. Wings about 35-45 minutes

Easy on the smoke

Works on whole chicken or wings, etc.

May want to practice one more time

Good luck with it

[BluDawg]

Cook it at temps 325 and ^ also a good slather of mayornaise all over that rascal dose some amazing things for bird skin. mix your rub in and paint it on.

[egghead]

Gonna try that next yard bird cook BD

BTW - George Rodrigue passed away. Famous for painting the Blue Dog.

[BluDawg]

Always liked his style you know. My secret

[jtilk]

Cook it at temps 325 and ^ also a good slather of mayornaise all over that rascal dose some amazing things for bird skin. mix your rub in and paint it on.

+1 on the 325 and up... if it's still looking a lil rubbery try flipping it skin down (if youre doing halves) for the last 10 mins. But I've never had an issue with rubbery skin if I'm cooking 325+

[Power]

I did the pat and dry method then in fridge!


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[Power]

i was thinking I have had the wsm for 3 months now. and done 8 cooks! but I only use the minion method! should I be using this for chicken?

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[BluDawg]

i was thinking I have had the wsm for 3 months now. and done 8 cooks! but I only use the minion method! should I be using this for chicken?

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That don't make a difference the grate temp needs to be above 300 preferably 325-250 I cook on My UDS using the minion method all the time at 325

[JMoney7269]

Take that water pan and fling it to the dumpster. Put In some good lump, open up all the vents, hit it with a weed burner and let it roll with the lid off till it quits smoking and there is a fire going. Put on the yardbird and start closing the vents gradually until you get your 350 grate temp with a secondary temperature measurement, not the dome therm. I don't even worry if the chicken spikes to 450 when the lid is open sometimes, gets done quicker. Beer can chicken cooked directly over coals is 10x better than indirect. That's why most of us love our UDSers