Crispie Bird Skin

[tstew40]

Help me out here. How do you get chicken or turkey skin crisp in an electric smoker?  Is there a secret? 

 

[mr t 59874]

 
Help me out here. How do you get chicken or turkey skin crisp in an electric smoker?  Is there a secret? 

Welcome to the forum.

It takes heat to get crispy skin on poultry.  Electric smokers normally will not reach the temperatures required to do this (350+°).  There are tricks to get the skin edible, but not what most would consider crisp.  Recommend  smoking to desired taste then finish in a oven or closed grill.

 Example:  I smoked a 40° 12 lb. dry brined turkey for 40 minutes in a Cookshack 066 using 2 ounces of alder chunks.  Smoke intensity was medium and the color was white.  After smoking, the turkey was spatchcocked and placed in a 450° oven for 80 minutes (breast and thigh 165°).  Results were a crispy skin and juicy meat throughout with a mild smoke flavor, very tasty and well liked.

Think of using your smoker as one step when producing a finished product and you will have many more options than if you only use it to cook a product from start to finish.

Tom

 

[oldschoolbbq]

Thank you , Mr.T . a very good method...

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Now Mr. tstew , please drop by our "RollCall" and formally introduce yourself to our Neighbors . You'll get a rousing

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As for me , hello , tstew40 , and welcome to the neighborhood . We hope you have a grand time looking around and invite you to join in our post anytime you wish...

the ones you post will held for moderation until you have posted a few , then you will find your post on after you finish .

Post some pics (called Q-View here) of your equipment and anything you wish . We have Forums for most anything , or take a guess and if wrong , we'll move it for you.

I am , Stan and am the Moderator of the Poultry section. I extend my hardiest welcome , and hope you , too become a neighbor.

Have fun and . . .

 

[mr t 59874]

 
Thank you , Mr.T . a very good method...

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Thank you, Stan.

Tom