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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 09-17-2018, 02:53 PM   #1
Gringoloco
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Default Rubbery Skin!!

I need some advice on how to get a good crispy skin on my smoked chicken without burning it. I hate to see a great looking and tasting piece of chicken with rubbery skin!!
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Old 09-17-2018, 02:55 PM   #2
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Move it over to high heat to crisp up skin when near done.

Or, cook it above 350°.
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Old 09-17-2018, 03:10 PM   #3
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Quote:
Originally Posted by PatAttack View Post
Move it over to high heat to crisp up skin when near done.

Or, cook it above 350°.
Yep... smoke then direct grill.

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Old 09-17-2018, 06:34 PM   #4
Mrhdvrod
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Sprinkle a little baking powder (not soda!) on the skin along with the rub, you won’t taste it but it helps make the crispy skin when smoking, I do it with my Hunsaker for wings or whole chicken cooking at 350 with a pan underneath to catch drippings (less cleanup) and always crispy skin
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Old 09-17-2018, 06:44 PM   #5
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Quote:
Originally Posted by PatAttack View Post
Move it over to high heat to crisp up skin when near done.

Or, cook it above 350°.

Quote:
Originally Posted by pjtexas1 View Post
Yep... smoke then direct grill.

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^ +1 I agree
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Old 09-17-2018, 07:34 PM   #6
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Never tired the baking powder, will have to give it a try
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Old 09-17-2018, 09:17 PM   #7
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I will be trying some new techniques next time!!
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Old 09-17-2018, 09:25 PM   #8
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For whole chicken, I cook at about 400 until the breast temps 165 (roughly an hour). Skin is nice and crispy.
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Old 09-17-2018, 09:26 PM   #9
Mike in Roseville
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I find that the baking powder only really works with wings and if you coat them ahead of time. I have never been able to get it to work with other chicken parts.

For chicken parts like thighs/breasts, cook indirect with high heat on side. I have the best results with a chimney of lump on side of a 22” Weber and the chicken on the opposite side with a pan underneath. I don’t use any oil or spray and the skin crisps up just fine.
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Old 09-17-2018, 09:43 PM   #10
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You can also place on hot grill for just a couple minutes to finish.
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Old 09-17-2018, 09:46 PM   #11
Mrhdvrod
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I fire up the Hunsaker and then start prepping chicken while it’s getting clean smoke and temp, that’s going to take 1 hour for me. Pull out chicken, pat dry, baking powder lightly and then coat with seasoning, usually I use q salt or peppery lime and hot salt or lately I’ve been on a oak ridge Smokey chile lime kick. Then put the chicken in fridge while I finish waiting for smoke and then on it goes. Wings I flip after 30 - 40 mins, spatchcock I flip when it’s just about finished temp wise. For me always crispy, everything else I’ve tried always gave me a rubbery texture. Before the baking powder it got to the point where I just used the big easy for chicken, now the big easy gets used on turkey day for a smaller second turkey for those who don’t care for the smoke.
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Old 09-18-2018, 05:38 AM   #12
Nuco59
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Not a big fan of the smoked chicken.

But, I'd take it grilled all day. The advice is to cook it at higher heat or finish it at higher heat. You surely can do that with a smoker- but high heat says grill to me.
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Old 09-18-2018, 10:24 AM   #13
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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.
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Old 09-18-2018, 04:08 PM   #14
rehless
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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.
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Old 09-18-2018, 08:11 PM   #15
blake
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I salt and leave uncovered in the fridge for several hours. Works for me (and higher temps say 375-425)
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