Gringoloco
Knows what a fatty is.
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!!
Thanks
Thanks
Yep... smoke then direct grill.Move it over to high heat to crisp up skin when near done.
Or, cook it above 350°.
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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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. :thumb:
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.
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. :thumb: