- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Best way to crisp skin on whole smoked chicken?
Posted on 7/19/21 at 9:29 pm to tigerpimpbot
Posted on 7/19/21 at 9:29 pm to tigerpimpbot
I have a KAmado Joe and I just Remove the heat deflector (with a very serious heat gloves) and sear the skin up over direct heat.
I did Chicken wings in the oven once, and the tip was to hit them with some baking soda overnight to heat dry out the skin. Idk if that would Work in a smoker.
I did Chicken wings in the oven once, and the tip was to hit them with some baking soda overnight to heat dry out the skin. Idk if that would Work in a smoker.
0
Posted on 7/19/21 at 9:40 pm to tigerpimpbot
Just smoked chicken thighs this weekend, and pulled them and put in the convection oven for 10 minutes at 375. Done deal.
Posted on 7/19/21 at 11:02 pm to tigerpimpbot
Pit masters use grape seed oil due to its high smoke point. Brine your chicken. Smoke low until the inside hits the 145ish, then turn the heat up for crispy skin as you go to 165.
Posted on 7/20/21 at 2:48 pm to CharlieTiger
"I brine and then butterfly/spatchcock them when I'm ready to cook. Get my BGE to temp at around 375 and cook direct heat bone side down until it's at about 150 internal(usually about 40-45 minutes), then flip it in the last maybe 10-15 minutes and finish it skin side down. Skin comes out nice and crispy every time and has plenty of smoke flavor."
This is the way i do it, but have found if I turn the legs facing towards the back during the cook I don't need the flip. I also run raised direct at about 4-415'ish.
This is the way i do it, but have found if I turn the legs facing towards the back during the cook I don't need the flip. I also run raised direct at about 4-415'ish.
This post was edited on 7/20/21 at 2:51 pm
Posted on 7/21/21 at 8:30 am to tigerpimpbot
spatchcocked over direct heat
Posted on 7/24/21 at 11:28 am to Sherman Klump
quote:
Just smoke it at a higher temp the entire time. You’ll still get all the flavor plus crispy skin. The poultry can only absorb so much smoke.
Ended up smoking a chicken on the tail end of a 15 hour brisket cook on the traeger.
I was only able to dry brine it for about 4 hours before I put it on the smoker at 350. Skin came out good. I suspect it would have been even crispier with a 24 plus hour dry brine.
Posted on 7/24/21 at 8:57 pm to tigerpimpbot
I hot smoked a whole one Thursday, kept it near or above 300 except when I had a string of meetings All cherry wood. I couldn't get out of to check the fire, and skin was great. I seasoned the bejesus out of it too. Injected with goodness.
So, there isn't really a reason to slow-smoke chicken.
So, there isn't really a reason to slow-smoke chicken.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News