I just want to update the amount of salt that I use.. NOT MUCH!
The smoked salt I use is almost the same size as table salt and NOT anything close to kosher salt or Himalayas rock salt!
I salt under the skin and again on the outside only the amount you might salt your normal meal or French Fries! Then back in the fridge for 5-6 hours.
Doing this way with the finer salt I do not have to rinse the chicken off before I cook it. When I salt it I also use a seasoning at the same time.. this soaks into the meat as it’s in the fridge.
On the duck I use the heavy salt like the kosher salt and then the bird goes in the fridge (un-covered) the NIGHT before the cook. About an hour before cook time I rinse the duck very good and season it before it goes on the grill. If you don’t rinse it.. there is a real chance it’s going to be too salty.
On the duck.. it’s going to look like dried out roadkill when you take it out! Don’t freak out! It will be ok.
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