Chicken skin color...what are you looking for?

[bruno994]

We do a lighter, kind of orangeish red color with our chicken. Light glaze of sauce, light on the smoke. The light smoke is the one drawback I have found with my RF rig, but then again, I have never oversmoked a piece of meat on it. Got a call in every event last year with the chicken profile, but could a darker color help us move up the ladder a bit?

[Swamp Donkeyz BBQ]

Kind of a gold skin. I try to thin my glaze out so the glaze still lets the skin color show. I like a medium smoke so it is more of a highlight than a flavor profile.

[js-tx]

I prefer a medium gold myself. However, this one below got away from me at a non-sanctioned comp (does it matter?) The glaze got dark on me as you can see. It was the 1st time I ever used my UDS for chicken so my timing was off, BUT it ended up taking 1st place.

[dub']

My best ever chicken was lo-n-slo smoked.
The skin was jet black,rubbery and totally disgusting.
The meat under it,however...

dub(more than one way to pluck one)

[Boots]

The bird illustrated herein looks great. So did ChingoBlingos a few days ago. viewtopic.php?f=25&t=20678

Cook podner Yoda and I find we get a mahogany colored bird from using hickory, which tastes fantastic and has that beautiful reddish mahogany color. When I use pecan or oak, it always comes out tasting good but not as great, and is yellowish to gold. I don't have the blinkinest idea why. Just what happens, every time, and we are picky about maintaining all other factors equal, rub, cooking time, temp, you name it. Just our results, don't know what everybody else gets.

[k.a.m.]

Our glaze produces a deep red color once it is applied and in the smoke.

[jtilk]

Here's a pic of mine ... Always leans to the reddish-orange color of the spectrum

[Big Ed]

. This is what I shoot for!

[k.a.m.]

Our glaze produces a deep red color once it is applied and in the smoke.

I had a chance to pull up a pic of ours this evening.