First PBC chicken cook

[DrRockter]

So I am new to this and I did my chickens with the Simon and Garfunkel rub. The chicken was perfect but the skin wasn't what I hoped. Not completely rubbery, but not crisp either. I know I forgot to rub with oil. Bonehead move on my part. Based on my Igrill stats do you think I should amp it up at the end instead of in the beginning?

[Jerod Broussard]

I run 400+ with chicken the entire cook.

[DrRockter]

What about oil on the the skin?

[Jerod Broussard]

Haven't done it in a while.

[hoovarmin]

I haven't found it to make a difference.

[Hit_em]

Not needed. Skin fat enough. I generally slow cook legs, thighs with rub and cook at 300 then sear over-direct high heat. Slow roast/smoke renders excess fat. Make sure skin is dry.

[RonB]

I run my kettle with the vents wide open all the time for chicken. Tonight the dome thermo went a little past 500*. That makes me think it was around 450* at grate level.

[FishTalesNC]

I agree with the "amp it up the whole cook" crowd. I did these Friday on the PBC, no oil involved, but I kept temps up by cracking the lid. Skin was crispy. Only thing I can think you’d need to worry about is if you use a sugary rub like MMD, it’ll burn north of 350 I think. Otherwise, let ‘er rip.

[Rod]

Yep. Just let her rip by cracking the lid as FishTalesNC said.

[jecucolo]

Something I do is mix 50-50 kosher salt and baking powder. I also bought me a little fan tha I put in my garage refrigerator. After 8 hours the skin is dry. I then season it with a rub and cook it around 350. The last 2 time chicken was gooood!

[DrRockter]

Ok what rub did you use?

[jecucolo]

Oregano Flakes 1 teaspoon
Minced Garlic. 2 teaspoons
Onion Flakes. 3 teaspoons
Smoked Paprika. 1 teaspoon
No Salt Lemon pepper 2 teaspoons
Powdered Thyme. 1 1/2 teaspoons
Cayenne. 1 teaspoon
Black Pepper. 2 teaspoons

[hoovarmin]

Amp that baby up the whole cook. Do not be afraid.

[DrRockter]

Ok, I will just run it high the whole way.

[hoovarmin]

That's the spirit!