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[Slimpicker]

Interesting, I have never heard that trick. Thanks for sharing.

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

 

[Hogan]

Local grocer had back ribs on sale (beat Costco by 25%) so had to smoke some ribs. First time trying this process (1 hr @ Smoke, 3 hr @ 225, 1 1/2 hr wrapped with sauce, then 30’ @275 to set the glaze.) and it worked out just fine.
Friend of mine (runs a Bradley) dropped by while I was cooking, and thought I was nuts for smoking the ribs more than 30 minutes.

 

[RayClem]

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

I am not sure if it makes any difference whether you use baking powder or baking soda. Baking powder is simply a combination of baking soda and cream of tartar (tartaric acid) so that the soda will release carbon dioxide at room temperature when mixed with water. When heated to temperatures above 80 C (176 F), baking soda will decompose anyway and release CO2. The skin of the chicken will easily exceed that temperature. So if you do not have baking powder available, try baking soda.