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Smoked chicken thighs…crispy skin?
Posted on 5/1/23 at 8:31 pm
Posted on 5/1/23 at 8:31 pm
I can’t get it right. Any pointers for the ideal smoker temp?
I’ve smoked the low at 200 and 225 to get the smoke flavor in and cooked them to 140 then cranked the heat up to 400 to finish. Tough skin.
I’ve smoked then flash fried. Skin was like a shingle.
Next run I’m going to just hot smoke at 350. But won’t get as much smoke in the meat I guess.
Anyone have a go-to method?
I’ve smoked the low at 200 and 225 to get the smoke flavor in and cooked them to 140 then cranked the heat up to 400 to finish. Tough skin.
I’ve smoked then flash fried. Skin was like a shingle.
Next run I’m going to just hot smoke at 350. But won’t get as much smoke in the meat I guess.
Anyone have a go-to method?
19
Posted on 5/1/23 at 8:33 pm to Irregardless
I feel like I get plenty of smoke when cooking at 350. Chicken absorbs it very well.
Dry brine in the fridge overnight and cook at higher temp.
Dry brine in the fridge overnight and cook at higher temp.
Posted on 5/1/23 at 8:35 pm to Irregardless
LINK /
This recipie says 300 degrees and a brine
This recipie says 300 degrees and a brine
Posted on 5/1/23 at 8:44 pm to Irregardless
Apply the rub and let thighs sit skin up on wire rack for at least 2 hrs before smoking. Smoke skin side up @ 325 for an hour or until golden. Flip skin side down for another 45 mins to an hr. It’s not 100 percent but it’s the best method I have found. I have tried them all too.
Posted on 5/1/23 at 8:47 pm to Irregardless
Hot and fast 350-375.
Posted on 5/1/23 at 8:57 pm to Irregardless
put a Jerk rub on em, jerk marinate.
Posted on 5/1/23 at 9:02 pm to Irregardless
Put baking soda in your rub
Posted on 5/1/23 at 9:11 pm to Trout Bandit
quote:this is what I do
Hot and fast 350-375.
Posted on 5/1/23 at 9:32 pm to Irregardless
Smoke hotter.
I usually do some thighs as an add on item when I am smoking other things so I don't always get to cook them hot and I really don't think they come out bad at 225 either but 325-350 makes for a quick killer thigh. I also like to smoke burgers in that range.
I usually do some thighs as an add on item when I am smoking other things so I don't always get to cook them hot and I really don't think they come out bad at 225 either but 325-350 makes for a quick killer thigh. I also like to smoke burgers in that range.
Posted on 5/1/23 at 10:01 pm to Irregardless
Dry brine uncovered in the fridge on a wire rack, minimum 12 hours. You want to pull as much moisture out of the skin as you can. And your chicken will taste better for it
ETA Pat em dry before smoking
This post was edited on 5/1/23 at 10:02 pm
Posted on 5/2/23 at 4:41 am to GynoSandberg
quote:
Dry brine uncovered in the fridge on a wire rack, minimum 12 hours. You want to pull as much moisture out of the skin as you can. And your chicken will taste better for it ETA Pat em dry before smoking
Exactly what I was going to reply with, salt is the key. Only thing I would add is allow to temper on counter for an hour or at least getting to room temp before smoking.
Posted on 5/2/23 at 4:47 am to Irregardless
Inject the chicken thighs with your favorite liquid then rub mayonnaise all over the skin. Some say olive oil will dry the skin too, but I’ve only used mayo so far and it works.
Posted on 5/2/23 at 8:34 am to Irregardless
quote:
I’ve smoked the low at 200 and 225
this is why you're not getting crispy skin. you need the higher heat.
Posted on 5/2/23 at 8:57 am to Midget Death Squad
quote:
this is why you're not getting crispy skin. you need the higher heat.
I’ve tried different methods to go high heat on the back end but I’ll start higher.
I put my chicken on a wire rack in the fridge overnight. So wet skin ain’t the culprit.
I appreciate the advice. I’ll smoke some tonight at 350 and report back. Thanks folks.
Posted on 5/2/23 at 9:04 am to Irregardless
This may sound dumb, but finish them with the top off after you get them close to temp, I have no evidence to support this, but I feel like the top keeps the moisture in. I always finish my chicken with the top up/off.
Posted on 5/2/23 at 9:09 am to Irregardless
for the pellet grill folks, some peeps do what is called 0-400. This entails putting their chicken on and then turning the grill on so the bird gets some smoke as the grill heats up. I've done it with wings and it does work.
I throw the chicken on at 375 and have no issue with getting crispy skin.
I throw the chicken on at 375 and have no issue with getting crispy skin.
Posted on 5/2/23 at 9:09 am to Irregardless
Which type of smoker are you using?
Posted on 5/2/23 at 9:10 am to Irregardless
Smoke like normal and finish skin side down on a grill, griddle or whatever you have.
Posted on 5/2/23 at 9:23 am to Irregardless
Do you have an air fryer? I like to toss mine in to the air fryer at 450 for a few minutes to crisp them up after smoking.
Posted on 5/2/23 at 9:43 am to GynoSandberg
quote:
Pat em dry before smoking
This is a really important step that many people skip.
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