Chicken skin

On my BGE I cooked at a higher temp, around 400 deg. the last chicken I did had really nice crisp skin. On my BW I put the chicken on the top rack and run the cooker from 275 to 300 deg.
 
I cook it at 300+ (normally between 300-325) This will get your skin nice and crispy while keeping a good color (instead of black) on it.
 
The first time I tried smoking chicken in my Vision Grill, I smoked it at 325 and the skin came out too rubbery. The next time around I grill it skin side down, over direct heat, to render it down and make it crispy. After they crisp up I flip them and remove the entire rack. Drop a few chucks of wood, pop in the plate setter (leg side up) and put the grate back on. I smoke them at 375 and the skins stays crispy.
 
325+ preferably 350-400 till done, chicken absorbs smoke so easy just grilling the chicken gives it enough smoke flavor.
 
IamMadMan said:
I finish my chicken on a very hot grill...
Click to expand...

I'm going to be smoking my first chicken soon and I've been seeing two major variants on this. The first is yours, smoke the chicken on normal smoking temps then crisp it up on the grill.

The second is to smoke the chicken at a higher temperature (300F or even 350 seems to be suggested).

I'm wondering which method produces the better result, or this one of those things that can never truly be agreed upon? The 2nd sounds like it would be easier at any rate.
 
Some of the best looking chicken skin I've seen has been cooked at 450+ indirect on a rotisserie. Whole chix are done in 45 minutes doing it like that.

I try to go 350-375 indirect on the kettle for parts like leg quarters. Skin is always nice, and meat is full of juicy flavor.
 
I usually cook chicken indirect, 350-400 on my Performer or Smokey Joe with some Apple wood for smoke. The skin comes out nice and crispy. And delicious. I'm sure my doctor is thrilled.
 
Jon David to honestly enjoy crispy chicken skin one almost has to eat the chicken straight off of the grill or smoker. By the time one plates the chicken with sides the crisp is gone from the skin.
 
I did mine on the KJ at 250, indirect. It took about an hour and 45 minutes. It was juicy, excellent smoke flavor. Next time I'll transfer to my kettle to crisp it up!
 
El Ropo said:
Some of the best looking chicken skin I've seen has been cooked at 450+ indirect on a rotisserie. Whole chix are done in 45 minutes doing it like that.

I try to go 350-375 indirect on the kettle for parts like leg quarters. Skin is always nice, and meat is full of juicy flavor.
Click to expand...

I would like a rotisserie for my WSM 18.5" but it looks like DIY is the only option, it'll be a future project, could be good for making proper gyro meat too.

I plan to butterfly the chicken instead of cooking it whole.
 
+1 for lots of heat. If you get to the point where your meat is up to temp but your skin feels like it wont be where ya want it a few minutes in the oven on broil has been known to cure the issue. It's kind of cheating the goal is to do it right the first time on the grill/smoker but hey this can save the day if things didn't go as planned.
 
Rub with butter before going on to the cooker and cook indirect over high heat. 375-425. Butter and chicken skin is a magical combination.
 
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