Crispy chicken skin?

[chuck_2450]

Has anyone figured out how to get a crispy chicken skin (thighs/legs) on a smoker? I always end up with rubbery skin. Any thoughts or tricks ?

 

[SmokingUPnorth]

You can smoke at a higher temp then run up the temp at the end. Dry the skin with the chicken in the fridge uncovered before hand! What smoker are you using?

 

[smokerjim]

I start at around 225-250 for about 45-60 minutes to get the smoke flavor then crank it up to about 350 until done,some will finish on a hot grill.

 

[schlotz]

IMO, the skin can be improved (some dry in fridge, some use a bit of baking powder, etc...) but in the end, you need heat! Personally I find it easiest to throw 'em over on the grill to finish.

 

[chuck_2450]

You can smoke at a higher temp then run up the temp at the end. Dry the skin with the chicken in the fridge uncovered before hand! What smoker are you using?

Lang reverse flow.

 

[voyager 663rd]

After smoking, just put it under your (oven) broiler for a few minutes. A LOT quicker than trying to bump the smoker heat up.

 

[chuck_2450]

IMO, the skin can be improved (some dry in fridge, some use a bit of baking powder, etc...) but in the end, you need heat! Personally I find it easiest to throw 'em over on the grill to finish.

Do you just mix some baking powder in with your seasoning?

 

[agcrock2005]

If you do a dry brine on the chicken it will draw the moisture out of the skin. Then cooking at higher temp like others have said will help as well. This will get a more crispy skin.

 

[Elf@shore]

Beer Can Chicken: I use an Oven Stuffer, has more meat to retain the liquid.
I add the spices, raw onion, garlic, carrots, celery in the can.
Chicken : rinse out and pat dry.
Oil up the bird with EVO and spice rub of your choice.
Place the can up into the Chicken and foil the legs to prevent burnt legs.
Grill @ 350, Indirect Heat.
Check Temp when skin is golden brown.
End result: Crispy Skin and very moist Chicken.
I was very surprised how moist the meat was, considering the skin was a bit over cooked, But? Good!

 

[SMOKEOCD]

Baking powder or cornstarch and then your rub. 400* start to finish, pull chicken at ~185*.

 

[Smokin Okie]

Fry it.

 

[archeryrob]

Cornstarch also.

To get crispy skin on smoked chicken, using a combination of techniques like drying the skin, applying cornstarch, and finishing with high heat is effective. Cornstarch helps create a crispier coating by absorbing moisture and preventing a rubbery texture. Dry brining, using high smoking temperatures (300-325°F), and finishing with a hot sear or broiler can further enhance crispiness

 

[JIMSMOKES]

Vortex on the weber kettle. I bought one just to do chicken on

 

[sawhorseray]

Vortex on the weber kettle. I bought one just to do chicken on

I SECOND THAT, ONLY WAY TO GO FOR WINGS AND LEGS. RAY

 

[texomakid]

Best & easiest I've found is dry the skin and then dry brine with sea salt in the fridge for 6 to 24 hours uncovered - then run the pellet smoker @ 375° and cook it hot & fast.

There's a lot of info all over this forum as well as the inner webs but that's been my best bite of skin that I can produce so far.

 

[whistlepig]

If you crank your smoker up to 700 degrees and wait until the chicken skin starts getting black the skin will definitely be crispy. Then I back the temperature down to 350 degees and smoke until my internal temp thermometer says it's done.