Did a beer can chicken last weekend, and it was great, but very little of it had that bite through skin. Most slid off when cutting it. Did it at 290-300 for about 1.75 hours.
Anyone have ideas on how to acheive that bite through skin, even if not "crispy"? Appreciate any thoughts.
Got a Bull a few weeks ago, have mostly enjoyed it, doing a big pork butt this weekend.
Twice I have had issues with the food tasting funny on the outside at least, somewhat like creosote. Both times, these were thin cuts of meat I put on at 225 for about 45 mins, one was salmon fillets, and...