Buckeye smoker
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Just checking back in...
...Ok, so I finally got around to the 0°-400° method for chicken. I actually went 0-425. I dried and seasoned my checked legs. Did not add baking powder. And flipped every 30minutes.
I even accidentally went over on my internal temp, but they were still super juicy on the inside. As far as skin, which is the main purpose, it turned out 100% edible not rubber at all. I wouldn't call it "cripsy" persay, but it definitely works. I'll either do 450° next time or more than likely, add some baking powder to go for a full crisp version.
...Ok, so I finally got around to the 0°-400° method for chicken. I actually went 0-425. I dried and seasoned my checked legs. Did not add baking powder. And flipped every 30minutes.
I even accidentally went over on my internal temp, but they were still super juicy on the inside. As far as skin, which is the main purpose, it turned out 100% edible not rubber at all. I wouldn't call it "cripsy" persay, but it definitely works. I'll either do 450° next time or more than likely, add some baking powder to go for a full crisp version.