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  1. C

    Crispy chicken skin?

    Do you just mix some baking powder in with your seasoning?
  2. C

    Crispy chicken skin?

    Lang reverse flow.
  3. 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 ?
  4. C

    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?
  5. C

    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!
  6. 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?
  7. C

    Venison front leg

    Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?
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