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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. |
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05-19-2013, 08:39 PM | #1 |
Knows what a fatty is.
Join Date: 11-28-12
Location: Chattanooga TN
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Chicken skin
When you guys smoke chicken is there anything special you do to crisp the skin?
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Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe |
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05-19-2013, 08:41 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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05-19-2013, 08:43 PM | #3 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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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.
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BWS Fatboy |
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05-19-2013, 08:48 PM | #4 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Hit it with direct heat for a few minutes.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-19-2013, 08:50 PM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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05-19-2013, 09:22 PM | #6 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I scrape a lot of the fat off the inside of the skin. It helps when crisping it up.
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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 |
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05-21-2013, 09:30 PM | #7 |
On the road to being a farker
Join Date: 05-07-13
Location: Herndon, VA
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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.
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05-21-2013, 09:55 PM | #8 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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325+ preferably 350-400 till done, chicken absorbs smoke so easy just grilling the chicken gives it enough smoke flavor.
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05-21-2013, 10:02 PM | #9 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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+1 on scrapping off the fat from the skin first.
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george spam, can't live without it |
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05-22-2013, 07:23 AM | #10 |
Is lookin for wood to cook with.
Join Date: 08-05-10
Location: Vasa, Finland
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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. |
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05-22-2013, 08:22 AM | #11 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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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) |
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05-22-2013, 08:27 AM | #12 |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
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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.
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05-22-2013, 09:04 AM | #13 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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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.
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05-22-2013, 10:19 AM | #14 |
Knows what a fatty is.
Join Date: 11-28-12
Location: Chattanooga TN
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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!
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Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe |
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05-22-2013, 12:04 PM | #15 | |
Is lookin for wood to cook with.
Join Date: 08-05-10
Location: Vasa, Finland
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Quote:
I plan to butterfly the chicken instead of cooking it whole. |
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