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Randbo
07-03-2011, 08:25 PM
Here is a chicken I cooked in my UDS 4 hours at about 250
http://farm7.static.flickr.com/6002/5898947863_12b14e2660_z.jpg
Then I basted it with butter and took out the water pan and opened all the vents. I was hoping the skin would get crispy. It worked a little but was still semi leathery.
http://farm6.static.flickr.com/5301/5899513516_dcd7ece4b5_z.jpg
The chicken was tastey and nice and juicy, but I am in search of crispy skin also.
http://farm6.static.flickr.com/5196/5899514752_62417688ac_z.jpg
Any ideas on how to get crispy skin??

bigabyte
07-03-2011, 08:29 PM
The best you can do is crank up the temp (don't be afraid to go as high as 350), and apply some of that butter/oil before cooking it. Chicken absorbs smoke like a sponge and doesn't benefit from low and slow except to dry out (unless brined of course).

landarc
07-03-2011, 08:29 PM
You want crispy and bite through? You need to go higher in temperature and a few tweaks during prep. Loosen the skin from the chicken, this is easily done by sliding your hand under the cut edges, the thigh can be loosed with pulling. I like to rub with some olive oil on the surface prior to cooking. Then apply herbs or rubs. I really prefer to cook chicken vertically with the thighs down and breast up. I will do this even with spatchcocked chickens.

Boshizzle
07-03-2011, 08:30 PM
Take it out of the smoker and put it over direct heat and let the fat render out while the skin crisps up after the chicken is done. Baste it with a little butter, margarine or vegetable oil while crisping.

stewartr002
07-03-2011, 08:39 PM
Here's a tip given to me from an old smoker and contest winner. Let the chicken sit uncovered in the 'fridge overnight. It drys out the skin. Then cook at a higher temp (275-300) until internal reaches 165-167 (about 1 1/2 hours). I brush the skin with melted butter and garlic salt before putting on the smoker too. Works well. Also, avoid letting the chicken sit covered after cooking as it can steam the skin and cause it to get rubbery again. Hope that helps.
Randy

NorthwestBBQ
07-03-2011, 08:42 PM
Fry it.

Randbo
07-03-2011, 08:54 PM
Thanks guys!! I love this site! new ideas to try out. I am going to do chicken thighs to work on these techniques.

El Ropo
07-03-2011, 09:40 PM
I do quarters indirect in the 22" OTS all the time, in fact these just came off. Cooked at 325ish for just over 1.5 hours, with a custom low salt rub, skin was sublime:

http://i826.photobucket.com/albums/zz189/ElRopo/July3chicken002.jpg

I cooked these till the largest part of the largest thigh read 185. Great result.