Olive Oil during smoke

bbq kansas kid

Newbie

Original poster

Mar 31, 2010

12

10

Wichita, KS

• Aug 23, 2010

• #1

I have been reading that people baste the chicken with olive oil or EVOO during the smoke.  I have never tried this before.  What effect does the olive oil have on the chicken?  Thanks.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 23, 2010

• #2

I use it to apply my rub, I don't eat the skin myself so not partial if it's crispy. If I want crispy skin I deep fry myself, that's just me.

 

chomper

Newbie

Jul 25, 2010

20

13

Northern CA

• Aug 23, 2010

• #3

I would guess that the goal of the olive oil is to keep it moist.  I have only done chicken breasts and wrapped them in bacon .... came out very moist but I also do not eat the skin.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Aug 23, 2010

• #4

When I'm striving for a crisp skin,good color, and moist, I'll use olive oil along with high heat. I've actually gotten the same results with an Italian zesty salad dressing. If it works for you, then fly with it. It's all good my friend.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 24, 2010

• #5

I use the high heat method for the crispy skin. I just turn up the fire and let her rip.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Aug 24, 2010

• #6

same here, I'll do about 350 degrees, remove chicken and rest for 15 minutes, remove skin, throw skin back on hot smoker, carve chicken, then remove skin from smoker slice in thin strips and serve along side of the chicken.

You can place it fatty side up in a broiler for a few minutes but keep an eye on it.