BayoustateBBQ
Knows what a fatty is.
Quick question. Been smoking chicken for years and I always lightly rub first with oil for crispy skin. In your opinion can oil block some of the smoke penetration?
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Smoking chicken
- Thread starter BayoustateBBQ
- Start date
Hambone1950
Knows what a fatty is.
I'm no expert , but I would say no. I mean , like you , I've smoked a bunch of chicken and I usually brush some oil on and I get plenty of smoke flavor. So I wouldn't worry over it.
IamMadMan
somebody shut me the fark up.
I also would say no. As "Hambone1950" said, as long as you have the smoke flavor you want, then it is perfectly done to your taste.
Nothing else matters after that point.
Nothing else matters after that point.
foam2
Full Fledged Farker
I have done without oil and the skin came out dry. I would use a light coat of oil. I find it is really easy to get too much smoke with chicken and hickory for me comes out too strong so I will typically use apple or cherry.
BayoustateBBQ
Knows what a fatty is.
Thanks, just curious. I've always dome with oil and just wondering if anyone had done anything different. I usually use pecan or apple wood myself. I will say this, after we have had our dinner, anything left goes in a bag and we eat AWESOME chicken sandwiches during the week.
Bludawg
somebody shut me the fark up.
No fat carries flavor and if your temp is right aids in browning and crisping the skin.
El Ropo
Quintessential Chatty Farker
many folks don't consider decent poultry temps as "smoking". More like grilling or bbqing. If you are cooking your poultry lower than 325 F, you're missing out. I actually prefer something closer to 375 for chix.
You can still lay some smoke on the meat, but it gets done in a hurry. Don't understand people who smoke birds for 4 hours. Just crazy.
You can still lay some smoke on the meat, but it gets done in a hurry. Don't understand people who smoke birds for 4 hours. Just crazy.
Richard_
is Blowin Smoke!
i usually start my chicken at 225* for 2 hours , then finish it to temp at 350*-375* , no oil on the skin for me , im not a skin eater
T-Man
is one Smokin' Farker
This is pure speculation .. I would think the oil would help retain the smoke flavor on skin of the chicken ...
Hambone1950
Knows what a fatty is.
you know , i almost said that very thing....it makes sense to me. smoke is particles and particles will stick to oil.
El Ropo
Quintessential Chatty Farker
Get back to us when you've done a cook at 350+. We'll talk then.
Bludawg
somebody shut me the fark up.
Best parts of a chicken the Thighs and the Skin when it is cooked crispy like chicharons.
KotaChuk678
Knows what a fatty is.
Smoky Chicken (yum) No oil, just natural basting:
R
rcbaughn
Guest
I wouldn't think so since the fat under the skin doesn't block smoke, and veggie oil is basically just fat too. The oil is far thinner in thickness than that fat layer on the chicken too.
