I need some advice.
I plan on doing a chicken this weekend and want to know if I can or should do it with the skin off.
The last experience I had with chicken was none too good. I had brined a couple of birds, started them smokin and all was fine. I checked the every 20-30 minutes. Temp was about 230 and all was well. Smoked about 2 hours and then, upon checking I found 2 lumps of black charcol that used to be chicken.
I assume there was a grease fire some time between checks (20 Mins or so) I did not see anything.
Well, long story short, it was frustrating and disapointing.
I have quite a few of these birds from the same source and since the fat is ussally under the skin, I wanted to remove the skin first, Brine it, then put it on.
I should say, I use a homemade smoker that has the burner under the birds. I have since added a grease tray that SHOULD direct the drippings away from the burner, but....
Any and all suggestions would be appericated.
TTYL
I plan on doing a chicken this weekend and want to know if I can or should do it with the skin off.
The last experience I had with chicken was none too good. I had brined a couple of birds, started them smokin and all was fine. I checked the every 20-30 minutes. Temp was about 230 and all was well. Smoked about 2 hours and then, upon checking I found 2 lumps of black charcol that used to be chicken.
I assume there was a grease fire some time between checks (20 Mins or so) I did not see anything.
Well, long story short, it was frustrating and disapointing.
I have quite a few of these birds from the same source and since the fat is ussally under the skin, I wanted to remove the skin first, Brine it, then put it on.
I should say, I use a homemade smoker that has the burner under the birds. I have since added a grease tray that SHOULD direct the drippings away from the burner, but....
Any and all suggestions would be appericated.
TTYL