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Please help with smoking a chicken

post #1 of 8
Thread Starter 

I just ordered a Masterbuilt smoker. This smoker can only go as high as 275 degrees.

 

I've read from numerous sites where it's suggested that smoking chicken should be about 350 degrees.

 

I've smoked a chicken in my propane smoker and have never been impressed with the results. I find the results to be soggy.  I like the skin to be dark and crispy.  I know that I can't get this result by low & slow.

 

Is there anyway of getting dark & crispy by using an electric smoker?

post #2 of 8
You can try letting the chicken sit uncovered in the fridge overnight, this will dry the skin out some and help. I also have an MES, but I usually send chicken to my weber.
post #3 of 8

Some people claim that they get crisp skin at 275 I honestly don't know I usually smoke them at 325-350. The other thing you can do is smoke it at 225 until it gets close to being done then finish it in an oven at 350 or on a grill.

post #4 of 8

Me thinks the hot grill with a bit of finishing sauce works our well

post #5 of 8
Quote:
Originally Posted by alblancher View Post

Me thinks the hot grill with a bit of finishing sauce works our well



Me does it like that am is very happy with it. biggrin.gif

post #6 of 8

HeHe

 

Can't wait for talk like a Pirate Day!

post #7 of 8

A little olive oil on the skin helps too.

post #8 of 8

I've only done a handfull of birds so far on the mes, but I oil them up good and crank the temp.  When you get close to finish temp on the birds use the grill, broiler, oven or fryer-really good for wings.  Oh and make sure you have your vent all the way open. 

 

Ryno

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