MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-19-2013, 08:39 PM   #1
Jon David
Knows what a fatty is.
 
Join Date: 11-28-12
Location: Chattanooga TN
Default Chicken skin

When you guys smoke chicken is there anything special you do to crisp the skin?
__________________
Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe
Jon David is offline   Reply With Quote




Old 05-19-2013, 08:41 PM   #2
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by Jon David View Post
When you guys smoke chicken is there anything special you do to crisp the skin?
I finish my chicken on a very hot grill...
IamMadMan is offline   Reply With Quote


Old 05-19-2013, 08:43 PM   #3
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default

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.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Old 05-19-2013, 08:48 PM   #4
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Hit it with direct heat for a few minutes.
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Old 05-19-2013, 08:50 PM   #5
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

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.
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Old 05-19-2013, 09:22 PM   #6
cholloway
Babbling Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
Default

I scrape a lot of the fat off the inside of the skin. It helps when crisping it up.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss"
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
Char-Broil 450 (Purchased new in 1981)
1996 Blue Weber SS Performer
Weber charcoal Go-Anywhere
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Old 05-21-2013, 09:30 PM   #7
drjiveturkey
On the road to being a farker
 
Join Date: 05-07-13
Location: Herndon, VA
Default

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.
drjiveturkey is offline   Reply With Quote


Old 05-21-2013, 09:55 PM   #8
Zin
is One Chatty Farker
 
Join Date: 05-23-11
Location: South, Texas
Default

325+ preferably 350-400 till done, chicken absorbs smoke so easy just grilling the chicken gives it enough smoke flavor.
Zin is offline   Reply With Quote


Old 05-21-2013, 10:02 PM   #9
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Default

+1 on scrapping off the fat from the skin first.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Old 05-22-2013, 07:23 AM   #10
RolandFinland
Is lookin for wood to cook with.
 
Join Date: 08-05-10
Location: Vasa, Finland
Default

Quote:
Originally Posted by IamMadMan View Post
I finish my chicken on a very hot grill...
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.
RolandFinland is offline   Reply With Quote


Old 05-22-2013, 08:22 AM   #11
El Ropo
Quintessential Chatty Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

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.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 05-22-2013, 08:27 AM   #12
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Default

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.
Churrasqueiro Bob is offline   Reply With Quote


Old 05-22-2013, 09:04 AM   #13
Zin
is One Chatty Farker
 
Join Date: 05-23-11
Location: South, Texas
Default

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.
Zin is offline   Reply With Quote


Old 05-22-2013, 10:19 AM   #14
Jon David
Knows what a fatty is.
 
Join Date: 11-28-12
Location: Chattanooga TN
Default

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!
__________________
Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe
Jon David is offline   Reply With Quote


Old 05-22-2013, 12:04 PM   #15
RolandFinland
Is lookin for wood to cook with.
 
Join Date: 08-05-10
Location: Vasa, Finland
Default

Quote:
Originally Posted by El Ropo View Post
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 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.
RolandFinland is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts