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Is 325 Degrees Enough To Crisp The Skin?

post #1 of 19
Thread Starter 

They've been brined overnight, they're in the marinate right now. The plan is to start the smoker at noon, bring it to 325 degrees and smoke to an IT of 165-170. I'll be using the offset with red oak only. I'm hoping the 325 degree temp will be enough to crisp the skin without having to transfer it to the gas grill.

 

If it's not, let me know and I'll go hotter. I'm trying to find the balance between crisp skin, and remaining in the smoke long enough to capture that great smoke flavor. Last time I smoked at 275 degrees and the smoke flavor was perfect, but the skin was rubbery and needed crisping over the coals, which flared up because of the juiciness of the chicken. This is only my 2nd chicken smoke, so I don't have enough experience to know what I'm doing.

post #2 of 19

325° is the low end of where the skin will crisp up. If you can get a little hotter it will crisp up a little better but not much. You can also smoke lower the kick up the heat at the end. That way you get more smoke and then still get crispy skin.

Happy smoken.

David

post #3 of 19
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

325° is the low end of where the skin will crisp up. If you can get a little hotter it will crisp up a little better but not much. You can also smoke lower the kick up the heat at the end. That way you get more smoke and then still get crispy skin.

Happy smoken.

David

Do you think 400 degrees for the last 15 minutes or so would do it? Say 275 to IT of 145, then 400?

post #4 of 19

That temp should get it done but put the chix skin side up in front of a fan for 1 hour. The more dry you get the skin the better it will be. Another trick is to Poach the chix in Boiling water for 60 seconds and then dry it. Works really well. If push comes to shove instead of the grill, pull 10° shy of your fav IT and finish in a 425-450° Oven. I do it all the time and no flare up...JJ

post #5 of 19
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

That temp should get it done but put the chix skin side up in front of a fan for 1 hour. The more dry you get the skin the better it will be. Another trick is to Poach the chix in Boiling water for 60 seconds and then dry it. Works really well. If push comes to shove instead of the grill, pull 10° shy of your fav IT and finish in a 425-450° Oven. I do it all the time and no flare up...JJ

The last time I followed your advice it turned out GREAT38.gif.

post #6 of 19
Quote:
Originally Posted by Grillmonkey View Post
 

The last time I followed your advice it turned out GREAT38.gif.

I have never known of anything JJ said not to work fantastic.

Happy smoken.

David

post #7 of 19
If you don't have a hour to dry the skin, use a hair dryer on low right before putting the birds on. It works great and only takes a minute or two to dry the skin out!
post #8 of 19
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

I have never known of anything JJ said not to work fantastic.

Happy smoken.

David

Yeah, I was having trouble with ribs, to the point I was dreading smoking them. Now, thanks to him I have a great recipe.

post #9 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

If you don't have a hour to dry the skin, use a hair dryer on low right before putting the birds on. It works great and only takes a minute or two to dry the skin out!

I have a heat gun that is HOT. Or would that be too much.

post #10 of 19
I wouldn't use the heat gun. If you can't hold your hand in front if it it's too hot.
post #11 of 19
Do you plan on putting any olive oil or rub on them?
post #12 of 19
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

Do you plan on putting any olive oil or rub on them?

Olive oil is in the marinate.

post #13 of 19
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

Do you plan on putting any olive oil or rub on them?

I see where you're going. I need to stay below 375 with EVOO.

post #14 of 19
Thread Starter 

Getting a bed of coals going.

 

 

Quick peek to insert probe.

 

 

Getting close.

 

 

Crisped on gas grill, but man was it good. Best I've had to date.

post #15 of 19
Tasty looking birds. Nice smoke!
post #16 of 19

Looks good! now that you have made the best ever thier is no where to go but up. I hope you remember everything you did.

Happy smoken.

David

post #17 of 19
Looks good to me! I also crisp my chicken on the gasser.
post #18 of 19
Bam!!! They look terrific. Nice job!!! chicken.gif241.png
post #19 of 19

Grillmonkey , keep a 'Smoking Log' . This will help , recording all your cooks enables you to review methods you took to get that crispy skin. I as a wood burner , would be different from you , a charcoal user.  Smoking Logs , record all your info.on each smoke...

 

 

 

Practice will reveal your method .

 

have fun and . . .

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