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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/27/17 at 1:38 am to jbrau22
Posted on 9/27/17 at 1:38 am to jbrau22
it's impossible to get crispy skin with indirect heat, it just won't happen. I only use a vertical smoker with nothing between the coals at the bottom and chicken on top rack for 45 min. at about 250, perfect every time. cooking chicken for longer than that seems like a waste of time to me with no added benefits.
1
Posted on 9/27/17 at 3:04 pm to Masterag
quote:
it's impossible to get crispy skin with indirect heat, it just won't happen. I only use a vertical smoker with nothing between the coals at the bottom and chicken on top rack for 45 min. at about 250, perfect every time. cooking chicken for longer than that seems like a waste of time to me with no added benefits.
...and when there was no meat, we ate fowl and when there was no fowl, we ate crawdad and when there was no crawdad to be found, we ate sand.
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