Need help cold smoking chicken

Started by jbra, November 19, 2011, 10:00:53 AM

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ArnieM

Quote from: jbra on November 20, 2011, 11:32:10 AM

To get the skin crispier, do i just finish at higher temp in oven than 350?

Sure.  I use this for beef roast too.  Cook low and slow.  Pull when almost done and let it rest for a half hour or so.  Crank up the oven to 425.  Put the meat in the oven for 8-10 minutes or until you get as much 'crisp' as you want.  Remove from oven and carve.  It has already rested so there's no need for a further rest.
-- Arnie

Where there's smoke, there's food.

jbra

Quote from: ArnieM on November 20, 2011, 12:12:29 PM
Sure.  I use this for beef roast too.  Cook low and slow.  Pull when almost done and let it rest for a half hour or so.  Crank up the oven to 425.  Put the meat in the oven for 8-10 minutes or until you get as much 'crisp' as you want.  Remove from oven and carve.  It has already rested so there's no need for a further rest.

Nice. No more resting is great. Ill try that next time.