New to these parts from Oklahoma!

[SmokiePokie]

Hey all,

I’ve used advice from SMF off and on since December of last year when I got my MES 40. Figured I’ve lurked long enough and it was time for me to go ahead and join up! Have to run now as I have a couple of whole chickens smoking as we speak, but I look forward to talking smoked meats and such with y’all!

 

[Smkryng]

Welcome! And don’t forget pics of those birds!

 

[bluewhisper]

Welcome to the board, join the conversations!

 

[SmokiePokie]

Here’s one of the birds. The other didn’t last long enough to get its picture taken!

 

[Smkryng]

Good looking bird. You know you did it right when they go that quick!

 

[RiversideSm0ker]

Hey there and welcome aboard. That’s a fine looking chicken. I’m looking forward to your future shares as well.

George

 

[SmokinLogs]

Welcome to SMF from Indiana! That’s some fine looking bird, hope to see more Q soon!

 

[gmc2003]

Welcome to the site glad you decided to join. Your bird looks mighty fine to me.

Chris

 

[SmokinAl]

Welcome to the forum!
Happy to hear you decided to join in on the fun!
Al

 

[SmokiePokie]

Thanks guys, the birds were great! The only question I have is the skin was a little rubbery. It browned up beautifully as you can see in the pictures but was super chewy. I was hoping for a little more crispy skin. Any suggestions on how to resolve that? I lightly rubbed it with oil and my rub before putting it on hoping that would crisp the skin. I ate the skin because it tasted great, it just was hard to chew!

 

[gmc2003]

You either have to form a real good pellicle, crisp it up on a grill/broiler, or cook it up at a heat higher then 325*.

Chris