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- Users: chuck_2450
- Content: Threads, Posts
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C
Crispy chicken skin?
Do you just mix some baking powder in with your seasoning?- chuck_2450
- Post #7
- Forum: Poultry
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C
Crispy chicken skin?
Has anyone figured out how to get a crispy chicken skin (thighs/legs) on a smoker? I always end up with rubbery skin. Any thoughts or tricks ?- chuck_2450
- Thread
- Replies: 25
- Forum: Poultry
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Chicken quantity
I have a lang 48 deluxe. I’m going to smoke chicken thighs/legs for a party. Has anyone loaded one of these smokers completely full?- chuck_2450
- Thread
- Replies: 5
- Forum: Catering & Large Group Gatherings
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Venison front leg
I smoked it for about 3 hours at 250-275(stick burner) Put it in a pan with beef broth onions and peppers to braise. I pushed the temp up around 325. It took about another 2.5 hours. It all tempted at 202-204. I let it rest for an hour. It’s shredded very easily. It tasted like a smoked post roast!- chuck_2450
- Post #11
- Forum: Wild Game
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C
Venison front leg
My worry is drying it out. What internal temp does it end up hitting? Do you submerge the shoulder in white sauce?- chuck_2450
- Post #9
- Forum: Wild Game
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Venison front leg
Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?- chuck_2450
- Thread
- Replies: 12
- Forum: Wild Game
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