Chicken wings cooked on our Ole Hickory CTO. Top rack was seasoned with Oakridge BBQ Secret Weapon and Dominator rubs. Bottom rack was Oakridge BBQ Jah Love Jamaican Jerk Seasoning.
In my experience, it's still somewhat rubbery. I like to cook all poultry above 300ºF. My Ole Hickory CTO will only let me go up to 325ºF-335ºF, but if I could get it to run at 350ºF, that's where I'd run it for chicken.
@@miketrump1368 thank you so much for this info! I’m looking to buy a new CTO and was wondering about chicken and the skin. Glad to hear you can run the CTO to 335ish as the auto shut off is 350 right? I poke the chicken with a meat tenderizer (needle type) and that seems to help crisp the skin as well as hit the chicken with some cooking spray towards the end of the cook.
1984 BBQ used one of your rubs. You guys ship to Idaho?
Sure! We ship worldwide.
Will 275 to 300 temp provide bite through skin? Or is the skin rubbery?
In my experience, it's still somewhat rubbery. I like to cook all poultry above 300ºF. My Ole Hickory CTO will only let me go up to 325ºF-335ºF, but if I could get it to run at 350ºF, that's where I'd run it for chicken.
@@miketrump1368 thank you so much for this info! I’m looking to buy a new CTO and was wondering about chicken and the skin. Glad to hear you can run the CTO to 335ish as the auto shut off is 350 right? I poke the chicken with a meat tenderizer (needle type) and that seems to help crisp the skin as well as hit the chicken with some cooking spray towards the end of the cook.
Just be careful and keep an eye on your CTO, when you run up close to the thermal limit switch, sometimes it gets tripped and you have to reset it.