GETTING A GOOD SKIN

rollin smoke

Meat Mopper

Original poster

Nov 3, 2012

222

11

Pembroke ga

• Jan 6, 2013

• #1

I was wondering if some of you guys could give me some input on how to keep chicken skin nice and tender without all coming off at the same time. most of the time when I cook whole chickens I end up pulling them. but when I want to smoke just thighs... how do you keep the skin from coming off all of the way on the first bite?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 6, 2013

• #2

What temps are you smoking at? In order to get a crisp skin you need the temp up. I usually smoke mine at 325*. The lowest I'll go is 275*

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Jan 6, 2013

• #3

Usually around 250-275. That makes sense. (going up on the temp) What if I'm cooking a pork butt at the same time? I use a UDS so maybe use a water pan to block some of the heat from the pork? Chicken would be on the bottom rack so do you think that would work?

 

Last edited: Jan 6, 2013

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 6, 2013

• #4

You may need to put the chicken in the oven or on the grill at high temp for a few minutes to crisp it up. pretty common to do when you can't use higher heat when smoking.

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Jan 6, 2013

• #5

I'll try it. Thanks!!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 6, 2013

• #6

This is the chicken I did last night, temp was above 300, I think had an issue with the digital therm, but crispy skin!!

http://www.smokingmeatforums.com/t/133830/mini-wsm-cook-number-two-spatchcock-chicken#post_912214