Help me out here. How do you get chicken or turkey skin crisp in an electric smoker? Is there a secret?
Crispie Bird Skin
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Welcome to the forum.
It takes heat to get crispy skin on poultry. Electric smokers normally will not reach the temperatures required to do this (350+°). There are tricks to get the skin edible, but not what most would consider crisp. Recommend smoking to desired taste then finish in a oven or closed grill.
Example: I smoked a 40° 12 lb. dry brined turkey for 40 minutes in a Cookshack 066 using 2 ounces of alder chunks. Smoke intensity was medium and the color was white. After smoking, the turkey was spatchcocked and placed in a 450° oven for 80 minutes (breast and thigh 165°). Results were a crispy skin and juicy meat throughout with a mild smoke flavor, very tasty and well liked.
Think of using your smoker as one step when producing a finished product and you will have many more options than if you only use it to cook a product from start to finish.
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Thank you , Mr.T . a very good method... .
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