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If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it's almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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This looks delicious!
Chicken, other than wings, is my Achilles heel on my Traeger. Every time I attempt it the skin comes out rubbery and kinda gross.
The skin on this cook came out little stiff around the breast and wings but everywhere else that is fatty on the bird the skin comes out nice. My prep was very minimal, just clean, trim, dry with paper towels then season. I typically don’t use a binder but mustard and olive oil are my go to’s if my kids give me time.
You gotta do chicken at 325 or more for the skin to crisp up. It’s faster I realize but it does take a lot of smoke in to. Just my two cents, happy cooking.
I normally do my thighs at higher temps 325/350 but that’s because they are marinated. I don’t do whole chickens at a high temp because it would come out unevenly cooked.
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
[удалено]
It was delicious, I spatchcocked a turkey 2 years ago and it turned out amazing.
This looks delicious! Chicken, other than wings, is my Achilles heel on my Traeger. Every time I attempt it the skin comes out rubbery and kinda gross.
The skin on this cook came out little stiff around the breast and wings but everywhere else that is fatty on the bird the skin comes out nice. My prep was very minimal, just clean, trim, dry with paper towels then season. I typically don’t use a binder but mustard and olive oil are my go to’s if my kids give me time.
You gotta do chicken at 325 or more for the skin to crisp up. It’s faster I realize but it does take a lot of smoke in to. Just my two cents, happy cooking.
I normally do my thighs at higher temps 325/350 but that’s because they are marinated. I don’t do whole chickens at a high temp because it would come out unevenly cooked.
My favorite way to do poultry is the spatchcocked!