Chicken Skin -- Is it Rubber or is it Not?

As mentioned several weeks back, my CS provides the flavor and the cookin' and my trusty propane torch provides the crispy skin.

-Ron

quote:

Every time I smoke chicken in my CS, I have a problem with the chicken skin coming out like rubber. How can I remedy this?

Make waders?

Finish it on your grill or run it under the oven broiler for a couple minutes to finish.

Season under the skin and let the diner throw away the skin.

Tom! That will be my stratedy when I smoke my turkey legs. Was it you who asked? Anyway, I have some wonderful fresh herbs sent to me from Down Below.

The turkey legs are also under 300 lbs. of moosemeat, 50 lbs. salmon, and 30 lbs. of halibut cheeks. Me with a sore arm! I HATE chest freezers! Oh, yeah, the plowtruck spare radiator it on top of it. And, a chainsaw.

Buy south american chickens, we grow them without skins. Keeps em cool in the hot sun.

Skin can be improved by rubbing oil under and on top of skin (keep in mind that the oil will intensify the heat of any pepper in your rub), cook at higher temps, or take Ron and Tom's advise.
Jim