Quote:
Originally Posted by T.G
To me, those are the easy parts.
Crispy skin is easy, just keep the grate temp above 325F or so and spray the chicken with a quick blast of canola oil after applying the rub.
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You nailed it, high temps are needed for chicken which makes it not truly BBQ or smoked. When I make a rub, I mix in a touch of olive oil (to get it a touch thinner than a paste) and stuff under the skin and that's it. The residiual I rub on the skin. My rub's are 50% salt and the rest herbs and spices.
If you want to "cheat" a water pan aids in keeping things moist, but I try not to use one unless it's something cooking while I sleep or it's really hot out.
The easiest chicken to cook is a whole chicken split in half with the spine removed. The underside is a perfect shield from overcooking the skin. I never flip chicken either.
The higher temps seem to let off less smoke too.