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Type: Posts; User: firegray

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    or how about a desiccant such as calcium...

    or how about a desiccant such as calcium chloride? like those little packets in **** bottles. Not too expensive. throw a pan of salt in the box and it may wick up all that humidity.
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    Initially sauces then transitioned to the dry...

    Initially sauces then transitioned to the dry rubs. Salt and pepper, paprika, onion and garlic powder. On and under the skin. Applying rub under the skin had the best results but that wasn't 100%...
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    Temperature seems to matter little if at all on...

    Temperature seems to matter little if at all on chicken skin. Even when the PID is turned up to 300-350 degrees the skin is still rubbery. It seems more likely to be caused by the lingering humidity...
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    Basically I'm wondering if there's a way to...

    Basically I'm wondering if there's a way to create a drier environment inside the box. This would seem beneficial to chicken skin and the formation of bark on brisket
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    bark brisket chicken skin humidity moisture

    Greetings,
    Has anyone tried using a jerky drier to remove some of the moisture inside the smoker? I have a 1400 with a pid mod that was initially added with the assumption that it would allow...
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    Thanks djousma, It's good to hear you had...

    Thanks djousma,
    It's good to hear you had success with your mod. It looks fantastic. Sorry to hear the skin still isn't getting crispy. Have you experimented with different methods? Brining,...
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    still with the PID mod

    In all the threads about the PID upgrade, there was no reference to how well it worked at increased temperatures. After talking with ST it seemed the best solution to achieve higher temps was to...
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    spatchcocked chicken on 1400

    What temperature do you guys usually smoke spatchcocked chicken? The 1400 goes up to 225 degrees or so. It sounds like low and slow creates rubbery skin. Is there a way around this. Do you think...
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