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Half chickens with ribs and skin

negolien

Smoking Fanatic
330
273
Joined Jan 1, 2020
Hey All,

Gonna do some more chicken this week. Last try at drumsticks was ok on inside but skin sucked. Ran em pretty low thinking of going up on the heat. Reccomendations?
 

jaxgatorz

Master of the Pit
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Joined Sep 30, 2008
Crank up the heat..No advantage in low and slow for chicken..I try to cook chicken at a minimum of 325. Good luck !
 

SmokinAl

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Yes you will have to smoke them at 325 or above to get crispy skin. Personally it's just as easy to crisp up the skin on a hot gas grill. I just pull the chicken off a bit early & throw it on a 600 degree gas grill for a minute or two on each side.
Al
 

negolien

Smoking Fanatic
330
273
Joined Jan 1, 2020
Advantages of the 560 grill and smoker baby...thanks will keep u all updated.
 

Motorboat40

Fire Starter
67
80
Joined Feb 5, 2020
I've always done my chicken low and slow and they turned out great but I am going to have to try cranking up the heat lile some ther suggested wait so long if it produces the same results delicious smoked chicken.
 

gmc2003

Legendary Pitmaster
OTBS Member
9,113
3,300
Joined Sep 15, 2012
I do all my chicken pieces with high heat. Fire up the Vortex/Kettle combo and let them work their magic. A chunk or two of hickory or apple wood over the coals gives the chicks just enough of a smoke profile for our likings.

Chris
 

civilsmoker

Master of the Pit
OTBS Member
1,439
1,429
Joined Jan 27, 2015
like others have said, I do chicken between 325 to 375, then if needed a short shot under the oven broiler for the final skin crisp.

If I run 375 nothing is really needed but a bigger stomach.
 

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