New #2 in Houston
- Thread starter hurst03
- Start date
DivotMaker
New member
Outstanding! Welcome to the club! When you have time (after the chicken, of course), be sure to tell us about yourself in the Introductions section! We like to get to know our new family members. Throw us all the questions you like!
So my first smoke went well, I found a local place in Houston that sells Fruitawood by the pound so I picked up some peach and did about 3-4 oz of peach for 4 hours at 230. I had a 6.5 lb chicken. I checked the temp at 3.5 hours and the internal temp was 163 so I left it for another 15min and got it to about 165. The meat turned out great and was really juicy.
The only thing that wasn't great was the skin wasn't crispy...maybe with the PID I can get the temp high enough to make the skin crispy.
The only thing that wasn't great was the skin wasn't crispy...maybe with the PID I can get the temp high enough to make the skin crispy.
DivotMaker
New member
Peach is great on chicken! One trick I use to get the skin a little browner (without a PID) is to let the chicken rest in the fridge overnight, uncovered (lets the skin dry a bit), then rub with olive oil and rub. Cook at 250 instead of 230. It comes out about a crispy as it will get, if limited to 250.
