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Old 10-01-2007, 08:23 PM   #1
bigabyte
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Default Chicken Skin methods

I have been doing some searching and thought I would check and see if anyone had any other suggestions than these. I just want to know in a nutshell all of the different recommendations for crispy, or tender bite-through chicken skin.

Here's the variations I have so far:

1. High heat cooking (say 350)
2. Low heat cooking with bastes of oil, butter or mayonnaise
3. Low heat cooking then finishing on a grill
4. Low heat cooking, then sauced and kept warm in foil tent for an hour

I have also heard about drying the skin before cooking it. I'm not sure how you would safely do that, especially if you brine then chicken. Anybody have thoughts on that?
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Old 10-01-2007, 08:44 PM   #2
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Number 3 for me...I cook 'em low n slow...then crisp 'em up on the grill!

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Old 10-01-2007, 09:13 PM   #3
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I go the route of number 2, grease up the bird and slid it the smoker.
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Old 10-01-2007, 09:22 PM   #4
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All my chickens cook at 350, and have great skin. Of course, my chickens are usually judged by family.
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Old 10-01-2007, 09:24 PM   #5
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2 and 4 will get you rubber skin, 3 COULD get you burnt skin (it wasn't my fault!) 1 is the best way to get that crisp skin we all long for.........
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Old 10-01-2007, 10:05 PM   #6
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I used to rub my chicken with peanut oil until I tried a few side by side comparisons. From my results, the oil does absolutely nothing beneficial to the chicken when cooked on a low temp smoker. I think the only solution is to smoke at a higher temp or grill for the crispy skin.

I agree with BBQ Bubba that the only way is to smoke at a higher temp or grill with extra diligence against burning.
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Old 10-01-2007, 10:11 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
2 and 4 will get you rubber skin, 3 COULD get you burnt skin (it wasn't my fault!) 1 is the best way to get that crisp skin we all long for.........

yada,yada,yada....lol. That's your story and your sticking to it....
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Old 10-01-2007, 11:19 PM   #8
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I'm all about the high temps with my chicken, 350-400 range. Sometimes I'll use a coating of veg/canola oil on the skin, but have skipped that step and also received excellent results on the skin. Poking some holes in the fatty deposits in the skin really helps in the crisping department.
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Old 10-02-2007, 02:03 PM   #9
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I am a #3 guy, but I have found that the more fat you can get to cook off in the smoker, the less likelihood there is of burning the skin.
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Old 10-02-2007, 02:57 PM   #10
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No skin. That's right. Why render all that fat out in your smoker?
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Old 10-02-2007, 03:18 PM   #11
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I like #1. 400 degrees for me.
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Old 10-02-2007, 03:29 PM   #12
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Quote:
Originally Posted by smokin'fool View Post
grease up the bird and slid it the smoker.
Sounds kinky
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Old 10-02-2007, 03:56 PM   #13
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I do it all, yep
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Old 10-02-2007, 04:44 PM   #14
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#5. Smoke an hour, tin & foil another hour and dunk into warm sauce and let set. I turn-in bite through skin and place pretty well.
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Old 10-02-2007, 05:13 PM   #15
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We smoke our chicken on the top rack somewhere in the neighborhood of 250 and have always come out nice and crispy. Took a second and third this year with doing it this way.
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