one annoying problem: chicken skin

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kaizack

Newbie
Original poster
Nov 16, 2007
11
10
South Portland, Maine
I use a thirty thousand dollar (on sale) electric smoker, and I have one question: how am i supposed to smoke chicken in a smoker that maxes out at 215 degrees without creating chicken leather from the skin? this is killing me, and i want to throw this heap out the window.
 
get a cheaper smoker that will run up to 300+...............or finish in the oven!!
icon_mrgreen.gif
 
The simple answer is, you can't.
icon_frown.gif
You can get crispy skin by finishing the bird off on your grill, or electric rotissery cooker, or even under the oven broiler. I would say, use your present smoker as a cold smoker, (there are mods for it), and get your self a new smoker for Christmas. Hope this helps.
 
Hey Rich, I'll catch it and you can do the smokin. $30,000.00 damn I've bought houses for less then that. That sucker better have a bathroom and a big screen TV in it.
 
this thing is a piece - more junk then anyone needs and it still cant get stuff right, plus I will wager that i have had more flare-ups then any three other smokers here combined. I miss the big black kettle smoker I had at my last job. This one is made by Enviro-Pak, and I find it unworthy.
 
Try finishing it off on the grill.
 
Ya should've bought a Friedrick! Thei awsome! BBQPitStop has one and sells them too. Amazing chicken, butts, briskets corn bread! Sooo good!

Anyway one of our fine gentleman started a thread abou using mayonaise on the skin to smoke chicken low and slow and still get crspy skin.
I'm thinking it was AJ? Sorry CRS sometimes. I'll try t find it for you.

BRB
 
yes deb........ajthepoolman..........mayo OR mw..........its the egg that does the trick.........at temps of 250, you will get crispy skin.......going to find out myself on turkey day...........

kewl rip........plus it helps hold the rub on.......glad to see someone else try it and find success with it

d88de
 
When I smoke a Turkey or chicken I cove the bird with foil making a low tent and leaving a medium opening to allow the smoke in but it also keeps the skin from turning to leather or dark brown.
Catlike4
Kathie

Electric Big Chief smoker - not the best but works for now.

Smellin like smoke is sexy!!!
 
I read on the net yesterday that if you brine your chicken, to leave it out of the brine several hours before you smoke it to allow the flesh to absorb the moisture from the skin and this will allow the skin to crispen during the smoke. Maybe do this after the final rinse and after brining.

I haven't tried it yet, but I will, as poultry is my weak spot for smoking. I tried the mayo thing and it seemed to work pretty well though.
 
you can lacquer the skin to make it crispy as well....
1/4c rice wine vin
1/2 each honey and soy

mix together and paint on bird last hour of smoke. It will harden and turn brown.
 
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