Recent content by Rick Gudnason

Very good.... I never thought of that ! I was watching the meat probe temp (165) and going by that. But, what you say makes very good sense. I guess I could have used a hotter box temp, therefore giving me a shorter time for the probe to reach 165. Next time, I'll just leave the skin on and let...

Yes, that would be my guess too.... The dry rub crystalized to form a hard shell...I'm going to try it again, maybe tomorrow and drop the rub....Thanks for the reply, Bearcarver.

I just started doing smoking.... I did several (5) chicken thighs.. First, I trimmed the majority of the fat off them and took the skin off....I brinded them 4 hours, then ran them under cold water, pat dried them, dry rubbed them with "Weber Dry Rub" for poultry. Cooked them in my Charbroil...