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Thats nice work on that skin. What does "smoke setting" translate to?
It varies but I think it hovers around 180-190?
Too low for poultry. 300°F+ (I prefer 350°F) will get you crispy skin, succulent meat and a shorter cook time.
Must have been 2 pretty big joints.
Mini turkeys those chickens are huge
I'll have to try and leave it out for a couple of hours. My chicken skin always come out a little tuff cause I usually take it out of the packaging and start cooking. I don't have time to prep.
Thats nice work on that skin. What does "smoke setting" translate to?
It varies but I think it hovers around 180-190?
Too low for poultry. 300°F+ (I prefer 350°F) will get you crispy skin, succulent meat and a shorter cook time.
Must have been 2 pretty big joints.
Mini turkeys those chickens are huge
I'll have to try and leave it out for a couple of hours. My chicken skin always come out a little tuff cause I usually take it out of the packaging and start cooking. I don't have time to prep.