hey just seen that whole maple chicken. my question is the skin rubbery? and could you solve this by not adding any water to the drip pan ?
Not sure which recipe was the maple chicken.
I have done half a doz or so chickens in the BS, and I never had trouble with rubbery skin. Make sure the vent is open to let out some moisture!
Last comment about no water in the bowl - do NOT do that. The water does not add a bunch of moisture, but it does extinguish the pucks. You will not have good results with no water as the pucks will keep burning and give off "foul things" that affect the flavour.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<b><font color="blue"><u><font size="2">WORD to the Dear Man.</font id="size2"> </u> </font id="blue"></b>[;)]
He is correct with his statement. When you think you have about an hour so left in cooking time open the vent up along with turning up the heat will help solve this issue.[^]
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I agree with everything Deer & Ducky have said. As an added note, such a practice with a fatty cut like butt or brisket would invite a nasty fire. Smoldering bisquettes dropping into a fat bath would not be a good thing. The water will dissipate that.
If you can't get them crisp enough by vent management, toss them into a 450F oven for 5 minutes.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by CLAREGO</i>
<br />hey just seen that whole maple chicken. my question is the skin rubbery? and could you solve this by not adding any water to the drip pan ?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You must be refering to my "Maple Smoked Chicken" on Olds recipe forum. The skin for the most part wasn't rubbery. I opened the vent all the way for the last hour and upped the temperature to full out for the last 20 minutes.
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<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
thanks all i think the problem i faced last time wz do to the weather it was like 20 degrees outside and i think i only kept it 1/4 open. ill be doing a pork butt tonight man can thoes buthchers put a price on the meat 2.49 a lb. 7 1/2 lbs man at sams club i think i paid well under a 1.50 for it anyways hopefully it will be much better
thanks again
clarence
Lebanon Pa near Dutch country