Breaking in my new RT-590

RMM97008

New member
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2
Grill(s) owned
  1. Stampede
Trying out my RT-590. Doing up some boobs, thighs, drumbs, brats and potatoes. Low and slow at 225 potatoes in first then thighs and drumbs and finish it off with the boobs

Any tips for a newb??? Thanks in advance
 
If the chicken has skin 225 will make it like shoe leather. You’ll need to do something else to get the skin bite through or crispy.
 
If the chicken has skin 225 will make it like shoe leather. You’ll need to do something else to get the skin bite through or crispy.
Suggestions? Basting help or shorter time at higher temp?
 
Super dry skin, higher temps, some add baking powder to their rub. Good chicken skin is the Holy Grail on a pellet grill. You’ll get good juicy chicken, we do thighs all the time, it’s just tough (no pun intended) to get good skin.
 

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