Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
Cooked on Bronco using hanger from turkey fryer. 318 - 325 for 2 hours. Amazed at how well it held temperatures.
The skin was tough, rubbery and inedible. However the chicken was the juiciest, most tender and best tasting chicken I have ever cooked. Not sure if it was the vertical cooking or the tight seal on the Bronco. Either way this is a chicken cooking machine!
KenC52 I've also cut slits in the skin, think about it, the doctor didn't mention that "chicken skin strips were off limits," did he?? As you get closer to the neck you not only have more fat but the membranes snatch on to plenty water during chilling. Mail me the skin. Hehehe
Chickens in general are unrecognizable these days. I feel sorry for folks who have never eaten farm yard birds as the difference is unbelievable.
Feed to meat gain numbers make you wonder just what it is they are feeding, and what kind of animal is being fed.
Universities can grow a chicken with 50's genetics next to a chicken with today's genetics. Night and Day. Lotta generations to make advancements in genetics and feed.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Congrats, the Bronco is definitely a yard bird cooking machine! I usually shoot for 325F as well to avoid burning sugars in the rub at higher temps, but I get pretty crispy skin even though I'm cooking in less time (time reduced because I split them in half first). I always dry brine overnight in a rub with salt, which I think helps that a lot. We tried the baking powder trick once and didn't care for the taste, though it did help the crispy factor.
FWIW - I hung two chickens a couple of weekends ago, and on one half we actually removed all the skin prior to dry brining just to see what we thought... honestly, we loved it. Felt like we got a little more rub flavor directly on the chicken which really came thru, and it wasn't any less juicy than the ones where we left the skin. Next time I'm doing one entire chicken that way, if your Dr is advocating for it - give it a try!
Skinless half was the one in the back left... OJB... Ojb... ojb...
Good looking cook. Like the idea of halving the birds and removing the skin to get more of the rub flavor. Just assumed that would dry it out. Did you dry brine the skinless chicken? I'm really intrigued by that.
Very possible. It did cause a fair amount of liquid to accumulate in the body cavity. Next time I'm going to try splitting them like FishTalesNC does his.
Good looking bird! Glad you had a successful cook.
Lots of good advice here from crispy skin. I've changed my dry rub to 4:1 commercial rub to baking powder.
Also, if the skin isn't as crispy as I want, I hit it with the blow torch. Crisps right up.
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