Fuzzbalz
Member
- Messages
- 9
- Grill(s) owned
- Stampede
Just tried chicken for the first time tonight on my 590, I did breast and wings and was able to get a pretty descent skin on them. I dry brine with kosher salt for a few hours then rubbed a little oil and seasoning on them then cook them on the mats at 425. Not as quick as on my gaser, but the flavor was much better.
