Recent content by rscpjim

Thanks Ray I kind of figured from what I head read thus far it was a matter of heat. Need to figure out how long I need to hold that temp. I love the moist meat from lower and slower temps. But that rubber tough skin had me miffed.  I just bought my Dad a smoker for Christmas..lol I think he...

My name is Jim Thompson and I have enjoyed BBQ all my life. Now that I am retired I thought I would actually get serious about making good mouth watering BBQ. I have been overweight most of my adult life and recently had Gastric sleeve almost a year ago.  So cooking healthy and tasty meat has...

I have had the same question and similar problems with the chicken and or turkey skin being like rubber? So how long and at what Temp do I need to get the meet at to crisp up the skin. Should I have it at the beginning of the cook or towards then end of the cook as far as crisping up the skin?