Skip to main content

Replies sorted oldest to newest

Like Tom said.

The key is will they be skin on or off? Skin off, they'll dry out fast. Skin on, do it at a higher temp to finish. You'll get rubbery skin if you cook it too low.

If the skin isn't to your liking, just do it on a grill to crisp up the skin. If you're not eating the skin, cook it skin on and toss the skin.

Don't open the door a lot.

Add Reply

×
×
×
×
Link copied to your clipboard.
×