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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-18-2018, 11:56 PM   #16
Reosed
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I cook my ducks and chicken in a cast iron pot with lid off and a backing rack in them.
I cook at 300F/350F and flip every hour for 3 hours. The skin isn't as nice in this picture because I had to pull it early because people where hungry, but you get the idea. This was deboned and stuffed with sausage, which also slows down the skin crisping.


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Old 09-19-2018, 02:38 PM   #17
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Quote:
Originally Posted by sudsandswine View Post
x2 for high heat chicken, the only time I ever put chicken in a cooker at "smoking temps" is for competition style thighs cooked in a pan, otherwise its spatchcock + indirect higher heat cook + direct finish on the Primo XL, on the Weber kettle rotisserie, or using a Vortex on the Weber kettle. In all 3 of those methods, I still use a little bit of wood chips/chunks to give it a very light hint of smoke. Best of both worlds if you ask me.

x3 on the high heat... I either hang them in my WSM or, more often, use a kettle/vortex combo. The kettle/vortex is my favorite method. And as sudsandswine correctly points out a little wood for a little smoke. Yardbird doesn’t tolerate much smoke IMHO... usually use a very little oak with a little cherry.


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Old 09-19-2018, 05:32 PM   #18
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Quote:
Originally Posted by rehless View Post
I tried the boiling water method I had seen on here
from one of the brethren. My mate does not normally eat chicken skin, nor do I...but we ate all of it on the drum sticks. The method works.
Yes...it does...
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Old 09-19-2018, 07:45 PM   #19
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I'm not a big fan of slow smoked chicken for the fact of rubbery skin. I like to spatchcock them and go hot and fast around 375-400 to get some crisp on the skin.
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Old 09-20-2018, 08:41 AM   #20
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Quote:
Originally Posted by sudsandswine View Post
x2 for high heat chicken, the only time I ever put chicken in a cooker at "smoking temps" is for competition style thighs cooked in a pan, otherwise its spatchcock + indirect higher heat cook + direct finish on the Primo XL, on the Weber kettle rotisserie, or using a Vortex on the Weber kettle. In all 3 of those methods, I still use a little bit of wood chips/chunks to give it a very light hint of smoke. Best of both worlds if you ask me.
That's what I am working on. I seem to have a difficult time getting a bite thru skin. I can't hardly crank up the smoker to 375 to get better skin when I have ribs and brisket in it at the same time. Your advice is greatly appreciated.
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Old 09-20-2018, 08:46 AM   #21
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Use a different cooker? Weber kettle grills are cheap new, even cheaper used on Craigslist. For $40 you could have a dedicated chicken machine.
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Old 09-20-2018, 08:48 AM   #22
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Old 09-20-2018, 08:53 AM   #23
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Quote:
Originally Posted by rehless View Post
I tried the boiling water method I had seen on here
from one of the brethren. My mate does not normally eat chicken skin, nor do I...but we ate all of it on the drum sticks. The method works.
Do you have a link to that method? Thanks!
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Old 09-20-2018, 08:57 AM   #24
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Quote:
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I salt and leave uncovered in the fridge for several hours. Works for me (and higher temps say 375-425)
+1 I try to give my chicken several hours in the fridge uncovered to let the skin dry out a bit. It is not a sure way to get the crisp, but it is a step in the right direction.
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Old 09-20-2018, 09:35 AM   #25
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Quote:
Originally Posted by ChrisBarb View Post
Do you have a link to that method? Thanks!
https://www.bbq-brethren.com/forum/s...d.php?t=264759
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Old 09-20-2018, 09:41 AM   #26
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As has been said, if your smoking at low temps, the only way I've been able to crisp the skin is, after smoking, place the chicken skin side down and grill direct.
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Old 09-20-2018, 09:46 AM   #27
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Quote:
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Thanks! I am going to give this whirl!
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