New guy from Delaware

[Delaware guy]

I picked up an Ironwood 650 last month and I'm really enjoying it. I've noticed that I tend to overthink and therefore overcook things, but have otherwise had great success! So far I've cooked a total of four spatchcocked chickens, a spatchcocked turkey, a pork roast, a london broil and a brisket. All very tasty.... I'm still struggling to get a crispy skin on the poultry. Altogether it's been fun and tasty!

 

[Timmy]

Welcome to the forum!

 

[Delaware guy]

Welcome to the forum!

thanks!

 

[John S.]

See threads on Chicken wings

 

[Blip]

I picked up an Ironwood 650 last month and I'm really enjoying it. I've noticed that I tend to overthink and therefore overcook things, but have otherwise had great success! So far I've cooked a total of four spatchcocked chickens, a spatchcocked turkey, a pork roast, a london broil and a brisket. All very tasty.... I'm still struggling to get a crispy skin on the poultry. Altogether it's been fun and tasty!

Welcome. You will have more success if you buy a set of grillgrates. I fire up to 500 degrees, put chicken thighs on the plancha side for about 4-5 minutes to brown and crisp, then lower the temp to 425 degrees, flip the thighs skin side up and finish on the regular grates.

 

[primeone]

I picked up an Ironwood 650 last month and I'm really enjoying it. I've noticed that I tend to overthink and therefore overcook things, but have otherwise had great success! So far I've cooked a total of four spatchcocked chickens, a spatchcocked turkey, a pork roast, a london broil and a brisket. All very tasty.... I'm still struggling to get a crispy skin on the poultry. Altogether it's been fun and tasty!

Welcome to the forum @Delaware guy - Congrats on the new rig!

Check out this thread for some tips with Chicken Wings:

Smoked Wings - having problems with rubbery skin

Hello everyone, Had my grill just under a year and having trouble getting my Smoked wings just right. Tried my recipe 2X and both times great flavor but rubbery skin. I marinade in Italian dress overnight, pat dry, add rub and smoke at 225* to 160 degrees. I then Sauce, return to grill and...

www.traegerforum.com

 

[John S.]

If you are over cooking get a FireBoard that should resolve the issue...