Rubber Chicken

[Sam Cade]

You seasoned smokers out there I am sure have a solution for this.  Recently smoked two chickens...using the "Bird of Paradise" recipe from S&S.  things went well, chicken incredibly moist, and tasty.  However, is there a way to make the skin less "rubbery".  I just removed skin...recognizing its not good for you anyway.

However, I have never had this problem using a charcoal water smoker...any recommendations from you guys?

Next question, does anyone have any experience smoking with Pecan?  have used most everthing available but pecan.

Regards Sam[;)]

[SMOKEHOUSE ROB]

let the chicken air dry for a hours or let your bird sit in the racks un covered in the fridge overnight to dry out the skin before smoking,

[BigSmoker]

I ditto Robs suggestion on the skin.

I use mostly pecan and find it to be middle of the road as far as flavor goes not to mild not to strong.  My family dosen't prefer the devils wood at all and sometimes hickory is also a little to strong.  For poultry I usually use 2 apple 1 pecan for a nice flavor.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Chez Bubba]

You probably didn't have the top vent open enough. I've never had a problem getting moist, yet crispy skin. My copy of S&S doesn't have the recipe for "Bird of Paradise" so I can't comment on the technique you followed.

It's the 1994 version, maybe one of these days my cheap ass will have to shell out for a newer copy![:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?