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Crispy Chicken Skin

post #1 of 17
Thread Starter 

Hi All I'm going to do a whole chicken and some wings on my CB Rotisserie. What is the better way to do this, direct or indirect?

My goal is to get crispy skin.
Thanks Dan

post #2 of 17
I do all of my chicken direct, pit temp around 325-350.
post #3 of 17
Thread Starter 

Thanks I was thinking along that way.

Dan

post #4 of 17
I'm with Case. My cooker doesn't like to be pushed over 300*. If she would, I'd let'er ride.
post #5 of 17
Thread Starter 

Happy 4th All

Just took a look at my chicken 5.1/4 lbs oven  directions say 2 1/2 hrs at 350..I was thinking a much shorter cooking time on the rotisserie like 1 -1 /2 hrs? Chicken  going on in 2 hrs at 4 pm, wings at 3 pm, 1hr should be enough time for the wings?

Thanks Dan

post #6 of 17
Wish I could remember how long mine took,are you spinning the wings as well? Did you get a basket or how are you doing it if so?
post #7 of 17
Quote:
Originally Posted by DanBono View Post

Happy 4th All
Just took a look at my chicken 5.1/4 lbs oven  directions say 2 1/2 hrs at 350..I was thinking a much shorter cooking time on the rotisserie like 1 -1 /2 hrs? Chicken  going on in 2 hrs at 4 pm, wings at 3 pm, 1hr should be enough time for the wings?
Thanks Dan

If you're running your pit 325+ your times are correct.
post #8 of 17
Thread Starter 
Quote:
Originally Posted by b-one View Post

Wish I could remember how long mine took,are you spinning the wings as well? Did you get a basket or how are you doing it if so?

Hi All Doing the wings 1st for about 1 hr or till done . then  chicken goes on.

Just started my 22" WSM , put  throw  away pan in  the center to catch the drippings/grease.

Lit 5 coals on top.  I'm  only getting a  reading 187 after 15 mins,I'm looking for 300-350 or better, might take some time to get there.

 

Thanks Dan

PS I think  should have left the pan out. Last time i got 350 in NO time with a full ring of charcoal

post #9 of 17
Thread Starter 

Hi All Just an update temps r going up ,hitting 390 right now..time to lower them some.

Dan

post #10 of 17
Thread Starter 

Hi All Here are the results  of the Rotisserie cook ..Temps were mostly at 350 after  taking 20 mins to get there, some times hitting 400.

The wings and the chicken skin could have been a little crispy.. Took the whole chicken off temp was 181, but the color of the leg and tight were pinkish..I didn't use any wood what I used was Royal Oak Lump, Kingsford n Stubbs charcoal.. Could  pinkish color come from the R O lump?

Dan

 

PS I used the indirect method, coals on one side , drip pan in the middle.  Next time direct

 

 

 

  Chicken skin could have been darker and crisper

post #11 of 17

Looks amazingly delicious Dan...    2thumbs.gif

post #12 of 17
Thread Starter 

Thx next time better results..

Dan

post #13 of 17
Results look amazing from here sir...
On a side note...I was watching the food Network a couple days ago and chicken wings were featured...
One chef, after cooking his wings in a pressure cooker ( it was a timed competition) to crisp his wings he dropped them in a deep fryer for a minute.
I've been considering, for some time now, that process might work on smoked thighs, quarters or wings...
Next time I smoke thighs I'm going to fire up my turkey fryer and drop a couple in too see.

Walt.
post #14 of 17

Looks excellent!

 

You cant argue with the results of this method. Looks like the first cooking part of it would work for a smoker and finish in an oven.

post #15 of 17
Thread Starter 

Good vedio ,but a lot of work.

Using a fryer would get me crispy chicken wings.Then I'd have to buy a fryer.

Thx Dan


Edited by DanBono - 8/4/17 at 5:54am
post #16 of 17

Holey Cow !!!   That chicken looks DELISH !!!   It would e good with some smoke...

post #17 of 17
Thread Starter 

Hi All Another try to get crispy chicken with a Roti. Chicken breast bone in, and 6 wings in a basket temps were 325-350 1 1/2 hrs the chicken was done, skin was just OK on the wings , the breast was like rubber, and some what over done it was dry.

I used the indirect method this time, maybe next use the direct and get more heat/higher temps.

What do you guys think..The wings & breast were patted dry before going into the basket.

Thanks Dan

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