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Grill before or after smoking?

post #1 of 9
Thread Starter 

I recently smoked some chicken thighs in my pellet smoker, and pretty much everyone who tried them liked the result.  However, I did get the complaint that the skin wasn't crisp.  I've read several threads here about smoking at 275-300 to achieve this result - I smoked at about 180 on the basis that "low is better."

 

As an alternative to a higher temperature, has anyone here tried grilling the chicken to get delicious grill marks?  And if so, should I do this before or after the main smoke?

post #2 of 9

Poultry is one of those things that does not benefit from the low and slow method of smoking.  I have smoked at 235 and then proceeded to grill over charcoal to crisp up the skin.

 

Richard

post #3 of 9
Thread Starter 

So, after then.  Thanks!

post #4 of 9

Either approach should work. You can smoke chicken at higher temps because chicken doesn't need the low and slow cooking to render all the fat out. Or you can grill it at the end. Just make sure you take the chicken off the smoker just before it is done so you don't over cook it on the grill.

post #5 of 9

I usually throw mine on the grill after smoking to crisp up the skin

 

gary

post #6 of 9

I smoke chicken at 275 and then throw it on the grill.  Works out great!

post #7 of 9

Agree with the others, the higher temps are better with poultry, 300° or above.  As for applying smoke after the grill, it would depend on the type of smoke.  If smoking just prior to service a heavy smoke for a short period (couple minutes) would be desired.

 

Tom

post #8 of 9

I grilled then smoked today - Hamburgers  using my AMNPS

 

Gary

post #9 of 9

i just raise the temp on my smoker to 300-325 the last hour or so on my smoker to help get this. some times i still do not get it, but the yard bird is still a hit.

dannylang

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