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Author Topic: Question about chicken in the PBS  (Read 4027 times)

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Offline smokendevo

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Question about chicken in the PBS
« Reply #-1 on: January 02, 2013, 07:18:24 PM »
I was wondering if the skin gets crispy?
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Offline smokeasaurus

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Re: Question about chicken in the PBS
« on: January 02, 2013, 07:30:56 PM »
It doesn't get crispy.

It doesn't get rubbery.

The PBC makes the best darn chicken you have ever had!!
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Offline teesquare

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Re: Question about chicken in the PBS
« Reply #1 on: January 02, 2013, 07:46:46 PM »
I am going to try to do "crispy PBC skin" chicken...Here is how I think I can do it:

Prep the chicken - wash and dry it  or brine, then dry it-- Put it on a paper towel lined tray and into the fridge overnite. I think the key is to get the skin dry. Once it is dry, I will rub a bit of butter on a couple of pieces, and season  then cook....

Anyone else got any ideas?
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Offline mikecorn.1

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Question about chicken in the PBS
« Reply #2 on: January 02, 2013, 08:09:30 PM »
Sounds like a plan.


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Offline muebe

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Re: Question about chicken in the PBS
« Reply #3 on: January 02, 2013, 09:45:14 PM »
Open the air shutter all the way toward the last 1/4 of the cook to increase the temp to crisp up the skin.
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Offline Eatin Smoke

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Re: Question about chicken in the PBS
« Reply #4 on: January 03, 2013, 06:39:33 PM »
Quote from: teesquare on January 02, 2013, 07:46:46 PM
I am going to try to do "crispy PBC skin" chicken...Here is how I think I can do it:

Prep the chicken - wash and dry it  or brine, then dry it-- Put it on a paper towel lined tray and into the fridge overnite. I think the key is to get the skin dry. Once it is dry, I will rub a bit of butter on a couple of pieces, and season  then cook....

Anyone else got any ideas?

Sounds like a solid plan.......you could also try leaving the lid cracked for the last 15 min or so.
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Offline LostArrow

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Re: Question about chicken in the PBS
« Reply #5 on: January 03, 2013, 07:00:07 PM »
The skin on chicken gets crispy when the skin temp is at frying temps, as the fat melts it "fry's " the skin.
That's why the infared big Easy's work so well , the skin temp is 450F+
I can make crispy skin on Kamodo cooking @ 375.
Pit barrel needs to cook a little hotter to crisp the skin.
Cracking the lid & opening the bottom vent a little should do it.
« Last Edit: January 03, 2013, 07:02:46 PM by LostArrow »
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Offline teesquare

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Re: Question about chicken in the PBS
« Reply #6 on: January 03, 2013, 07:39:39 PM »
Good point fellas!  Now - I need to sneak over to Hornzbee's...and snipe some of his wife's fat laying hens ;D ;D ;D
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Offline Over Dunn

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Re: Question about chicken in the PBS
« Reply #7 on: January 04, 2013, 12:28:32 AM »
Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)

OD
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Offline Hub

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Re: Question about chicken in the PBS
« Reply #8 on: January 04, 2013, 07:24:59 AM »
Quote from: Over Dunn on January 04, 2013, 12:28:32 AM
Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)

OD

Way to go, OD!!!!  I see a walk coming up for you in 2013.  You da man when it comes to comp chicken  ;D

My PBC hasn't made it to the door yet, but I've been watching the videos and scheming a few ideas about how to kick the rib cook up a few notches.  Looking forward to some experiments.  Biggest problem I see is I'm going to have to round up folks to eat the mistakes  ::)

Hub
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Offline drholly

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Re: Question about chicken in the PBS
« Reply #9 on: January 04, 2013, 02:43:48 PM »
Quote from: Hub on January 04, 2013, 07:24:59 AM
Quote from: Over Dunn on January 04, 2013, 12:28:32 AM
Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)

OD

Way to go, OD!!!!  I see a walk coming up for you in 2013.  You da man when it comes to comp chicken  ;D

My PBC hasn't made it to the door yet, but I've been watching the videos and scheming a few ideas about how to kick the rib cook up a few notches.  Looking forward to some experiments.  Biggest problem I see is I'm going to have to round up folks to eat the mistakes  ::)

Hub

Just call!

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Offline smokendevo

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Re: Question about chicken in the PBS
« Reply #10 on: January 04, 2013, 05:35:48 PM »
The reason I was asking and I guess a few on here that know me could have figured i had ordered the PBS. Noah was very helpful and made the purchase as painless as possible. Thanks to another great set of people to deal with. It will be very interesting when I get this as I live in northern Ontario and for 8-9 months of the year it's fricken cold here  ;D
Going to put it through it's stage's and will give a full detail of it's good and bad side. I want to take this out camping with me. I figure when I am out on the ice in my fish shack and have this going out side doing a pork butt everyone will be bringing me beers so they can stick around for dinner  :)
Thanks Noah for setting me up and look forward to getting my new toy. (like I need another one) but yes I do  :D
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Offline TMB

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Re: Question about chicken in the PBS
« Reply #11 on: January 04, 2013, 06:53:20 PM »
Quote from: smokeasaurus on January 02, 2013, 07:30:56 PM
It doesn't get crispy.

It doesn't get rubbery.

The PBC makes the best darn chicken you have ever had!!

OK, sounds like a throw down to me  ;) 

PCB vs SRG!!!   :D :D :D :D
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Offline Old Hickory

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Re: Question about chicken in the PBS
« Reply #12 on: January 04, 2013, 07:01:36 PM »

The PBC makes the best darn chicken you have ever had!!

[/quote]OK, sounds like a throw down to me  ;) 

PCB vs SRG!!!   :D :D :D :D



This could be interesting.  Bring it on.
« Last Edit: January 04, 2013, 07:03:49 PM by Old Hickory »
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Offline Over Dunn

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Re: Question about chicken in the PBS
« Reply #13 on: January 04, 2013, 07:26:18 PM »
Got my camera, so lets give it a try. Cooked some Louies and 4 drumsticks. Needed to cook both longer. Sauce tasted good on both.  :P  Here goes.

OD





Ribs and chicken had nice color to them. Practice, practice, practice!








« Last Edit: January 04, 2013, 07:34:19 PM by Over Dunn »
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