Author Topic: Chicken?  (Read 9917 times)

Offline Chez Bubba

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Re: Chicken?
« Reply #30 on: June 16, 2004, 01:53:48 am »
The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture. Thankfully, the Bradley does not & you can control the moisture dissapation by regulating the top vent.

Also key is the amount of food you're cooking in a session. It's easy to get a nice crust on one chicken, almost impossible if you're doing six at a time. I would smoke them until about 140F & finish them off in the oven.

Kirk

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Offline kjel

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Re: Chicken?
« Reply #31 on: June 16, 2004, 02:04:36 am »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Well, that sure answers my question.  I had a waterpan.[:D] Thanks Kirk