Skin side up or down?

Discussion in 'Poultry' started by 316sports, Aug 3, 2007.

  1. 316sports

    316sports Fire Starter

    Does it really matter if the skin side is up or down on the grilling plates when smoking chicken? Thanks for all the help. I really appreciate you all for helping this "newbie."
     
  2. NO not that I know of. Skin side down will give you the grill marks. Cook at 350 and to get crispy skin.
     
  3. 316sports

    316sports Fire Starter

    Thanks very much for the help.
     
  4. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Are you doing a whole chicken? If so I start mine breast down for the first 1 to 1 1/2 hrs to set the juices in it then turn it over for the rest of the smoke
     
  5. 316sports

    316sports Fire Starter

    I am smoking quarters.
     
  6. ultramag

    ultramag SMF Events Planning Committee

    You can cook them skin up at a lower temp in the beginning then turn them over and bump the heat at the end of the cook. ( the last 20-45 mins.) This works pretty well to keep them in the smoke longer for flavor then crisp skin at the end.
     

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