First time to smoke chicken pieces..

westgateblvd · May 26, 2012

Starting to get the hang out of doing this. I do need the extra probe in the vent to tell me just what the temp is.

This time I made up salad dressing mix. Put it in a bag, and marinated the chicken thighs 2 days. Flipping the chicken about every 10hrs. I now have a new body. The sensors were wrong. Masterbuilt sent me a new body. The temp is still off by about 220 degrees, but I can live with that. My big thing right now is How Do You Get CHRISPY SKIN??? I tried a couple of hints that I got, but it browned light the pictures in books, but the skin is still like rubber.. How do I get the skin to chrisp?? Thanks.

daveomak · Jun 4, 2012

westgateblvd said:
Starting to get the hang out of doing this. I do need the extra probe in the vent to tell me just what the temp is.

This time I made up salad dressing mix. Put it in a bag, and marinated the chicken thighs 2 days. Flipping the chicken about every 10hrs. I now have a new body. The sensors were wrong. Masterbuilt sent me a new body. The temp is still off by about 220 degrees, but I can live with that. My big thing right now is How Do You Get CHRISPY SKIN??? I tried a couple of hints that I got, but it browned light the pictures in books, but the skin is still like rubber.. How do I get the skin to chrisp?? Thanks.

Westgate, morning... Sorry I'm late here.... After the smoke, grill the chicken for a crisp skin.... Or smoke the bird at a higher temp, say 275 or higher..... If you have no grill to crisp it on, under the broiler at 500 for a few minutes.... Dave

chef jimmyj · Jun 4, 2012

What Dave said...But watch your heat. If the Grill is too hot or the Chix too close to the Broiler and there is any sugar in your Marinade or finishing sauce, it will burn in a flash. The other concern is Breast meat. Since the meat dries so easily, I like to pull the Breasts out at 155*F IT then finish them to 165*F...Good Luck...JJ

westgateblvd · Jun 4, 2012

I got a new smoker body from Masterbuilt. It wouldn't read the temps right. I have two heds for it. Both don't read the degrees right. With the new one it is still 25 degrees off. If I turn it on to 275 it will go near 300.. Should I pull the water pan durring this time?? All I have been smoking is chicken thighs.. Legs are on sale now.. I may try them next, though kind of hard to figure out just where to put in the meat probe..

westgateblvd · Jun 18, 2012

I am going to do two whole chickens next weekend. I am going to cut it along the back, and kind of butterfly them. i have a bottle of Grill Mates chicken rub. Should I rub some olive oil over the skin inside, and out and put the rub on with a teaspoon, and rub it on, and under the skin?? Also. Should I just crank it up to it's highest heat setting so that the skin gets crisper?? When it says 275 on the digital readout it is really over 300. I will have a meat probe in it. Should the water pan have water in it, or what?? Wouldn't by leaving it in it would keep the skin like rubber??

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First time to smoke chicken pieces..

westgateblvd

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daveomak

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chef jimmyj

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westgateblvd

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