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one annoying problem: chicken skin

post #1 of 25
Thread Starter 
I use a thirty thousand dollar (on sale) electric smoker, and I have one question: how am i supposed to smoke chicken in a smoker that maxes out at 215 degrees without creating chicken leather from the skin? this is killing me, and i want to throw this heap out the window.
post #2 of 25
get a cheaper smoker that will run up to 300+...............or finish in the oven!!icon_mrgreen.gif
post #3 of 25
The simple answer is, you can't. icon_frown.gif You can get crispy skin by finishing the bird off on your grill, or electric rotissery cooker, or even under the oven broiler. I would say, use your present smoker as a cold smoker, (there are mods for it), and get your self a new smoker for Christmas. Hope this helps.
post #4 of 25
Which window? I'll catch it! I'll have that sucker up to 325 with a wrench and a hammer in no time!
post #5 of 25
What kind of smoker do you have??
Smoke that bird and finish off in the oven at 375 to crisp up the skin!cool.gif
post #6 of 25
Hey Rich, I'll catch it and you can do the smokin. $30,000.00 damn I've bought houses for less then that. That sucker better have a bathroom and a big screen TV in it.
post #7 of 25
Thread Starter 
this thing is a piece - more junk then anyone needs and it still cant get stuff right, plus I will wager that i have had more flare-ups then any three other smokers here combined. I miss the big black kettle smoker I had at my last job. This one is made by Enviro-Pak, and I find it unworthy.
post #8 of 25
Try finishing it off on the grill.
post #9 of 25
'Splain... got pix? I have a lil experience in making smoke.
post #10 of 25
post #11 of 25
Ya should've bought a Friedrick! Thei awsome! BBQPitStop has one and sells them too. Amazing chicken, butts, briskets corn bread! Sooo good!

Anyway one of our fine gentleman started a thread abou using mayonaise on the skin to smoke chicken low and slow and still get crspy skin.
I'm thinking it was AJ? Sorry CRS sometimes. I'll try t find it for you.

post #12 of 25
I tried it today Debi and it did work pretty good. And you can't taste it after it's cooked.
post #13 of 25
yes deb........ajthepoolman..........mayo OR mw..........its the egg that does the trick.........at temps of 250, you will get crispy skin.......going to find out myself on turkey day...........

kewl rip........plus it helps hold the rub on.......glad to see someone else try it and find success with it

post #14 of 25
Damned if I can find that thread though! icon_evil.gif
post #15 of 25
post #16 of 25

one annoying problem: chicken skin

When I smoke a Turkey or chicken I cove the bird with foil making a low tent and leaving a medium opening to allow the smoke in but it also keeps the skin from turning to leather or dark brown.

Electric Big Chief smoker - not the best but works for now.

Smellin like smoke is sexy!!!
post #17 of 25
this link i just posted......helps it from turning to leather.......makes it crispy

post #18 of 25
I read on the net yesterday that if you brine your chicken, to leave it out of the brine several hours before you smoke it to allow the flesh to absorb the moisture from the skin and this will allow the skin to crispen during the smoke. Maybe do this after the final rinse and after brining.

I haven't tried it yet, but I will, as poultry is my weak spot for smoking. I tried the mayo thing and it seemed to work pretty well though.
post #19 of 25
you can lacquer the skin to make it crispy as well....
1/4c rice wine vin
1/2 each honey and soy

mix together and paint on bird last hour of smoke. It will harden and turn brown.
post #20 of 25
I'm having a hard time figuring why their is a electric smoker that cost 30G's?
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