Problems with chicken ....Help

[LA 433]

every time i do chicken wings an thighs the skins always rubbery ....

can you guys give me some pointers......

i do them at 275 on a wsm

[BBQDaddio]

You will need higher temps 325 should get you crispier skin.

[samfsu]

I do them around 275-300 and never have an issue. Are you using the temp gauge on the WSM? It might not be correct.

You also wont get super crispy. If you want that, after you smoke them, you will have to grill them.

[NJ2 BBQ]

i brush a little olive oil on mine. if using electric smoker you wont get crisp skin

[elvis67]

As you take them off cooker crisp the skin up over some coals, don't take no time per side just enough to crisp things up.

[LA 433]

i was kinda thinking that ....thanks guys

[Fwismoker]

Yep just cook them over 325... 325-350 is a good range. I might crank it up to 400 at the end but the secret to moist chicken and crispier skin is high heat.

Start with making sure the skin is dry of moisture when it goes in to the smoker...oil is fine to rub on it, then rub.

[Fwismoker]

Oh and of course you cant have water in the wsm to get those temps.

[LA 433]

Oh and of course you cant have water in the wsm to get those temps.
what do you put in there if no water //

[Fwismoker]

what do you put in there if no water //


Personally if i did chicks in a WSM i'd remove the water pan all together which is nice because the drippings going in the coals will flavor the chicken more.

Some WSM folks foil the water pan or foil a terracotta pot but it's not biggy to just take it out all together for high heat chicken.

[Fwismoker]

84542 Here's one of my high heat spatchcocked birds on my mini, they'll get dark juicy and crispy skin.
84542

84543

[RevZiLLa]

i brush a little olive oil on mine. if using electric smoker you wont get crisp skin

Funny, I get crisp skin in my electric oven...

You will need higher temps 325 should get you crispier skin.

Exactly!

[bshm]

Try using a little baking powder in salt, dust the chicken skin and put in fridge on a wire rack above a baking sheet uncovered for a few hours, then apply oil and rub. I've seen several variations on this but basically you're drying the skin out. It also helps steaks and fried chicken which is where I think was the first time I saw this. It makes sense, people have been doing it with steaks forever. I did it with sriacha wings last weekend and it really helps to get that fried crispy skin.

I haven't used the baking powder on smoked chicken before so there is that..

ETA: Or steaks, no baking powder on steaks just to be clear.

[Offthehook]

Two choices in my opinion, crispy chicken at 350 degrees or low and slow and render out the fat which will be a little chewy but bite through.

[SmittyJonz]

I just peel skin off and feed it to the dogs.

[Smokesignalsfromtx]

I flash sear them on the grill first, them put them in the smoker @ 250 for approx 3 hrs.

[bgray]

Whenever I've done chicken, I go low and slow. This will indeed give you a rubbery skin, but I feel it makes the best tasting chicken. Take a blowtorch and crisp the skin afterwards. Either that, or go with real high heat on a grill afterwards.

[SmittyJonz]

I just peel skin off and feed it to the dogs.

Yes, Chicken Skin = Dog Food. :shock:

[MeatCandy]

You can use a shake-n-bake type coating...With skin or without...It will get you a crispy exterior...Not comp chicken but good...it works..

Komodo Kamado Extra Crispy Baked Chicken Thighs - YouTube