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Poultry skin

Discussion in 'Poultry' started by smokie bill, Nov 7, 2013.

  1. smokie bill

    smokie bill Fire Starter

    What do you do about the skin on any poultry that is smoked?  It always comes out liker rubber.  I'm not a big fan of eating lots of skin but I do enjoy a few bites & company usually devours it.  I've read about putting the bird under a broiler for a while after smoking or cranking up the heat in the smoker but that seems such a hassle & the meat continues to cook.

  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      One thing you can do is take the bird off just before it is done. Say 160 . Put on a hot grill for a few minutes to crisp the skin and finish the meat to 170.

  3. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Not with smoking but sometimes I use thighs, I bone 'em and skin 'em. I could make stock, but I have found a new candy! I call it Chicken Chips. I take those skins, slice em up a little than deep fry 'em. They are all crisp and chickenie (LOL) a little salt and I bet ya can't just eat one! I made some for a party to show some friends, they ate all the Chicken Chips and left the gumbo for later....LOL

    Sorry, I misunderstood.... MS Smoker got ya covered.
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Mmmm  Foam... sounds good![​IMG]

  5. has something VERY similar to that in Philippines back in march. just don't have their recipe yet. got MANY lbs of skins in freezer waiting for the recipe from my mammy-in-law...
  6. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I assure you once started you can not cook fast enough to keep up nor have enough to not run out! Its amazing. My first thought was all that skin used for dog food that is left at the processing facility daily. I wanted to start a chicken chip factory and go into production. Then thought of all those poor nekkid chickens shivering all winter without their skin. Hmmmm.... could they shiver without skin?

    They are really tastee!
  7. i know what your saying. i've made em here before but weren't no way near as good as I had in Philippines. Once i get that recipe in my grubby lil paws, i'm sure we'll have out all 3 deep fryers. got several pounds of skins sittin in freezer waiting to be used.
  8. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Personally I smoke poultry at around 300-325 and this crisps the skin nicely. I find most poultry is not tough and really doesn't need the low and slow to break down the connective tissues and fibers. You don't get as long in the smoker to absorb the smoke but that can be overcome by using a stronger wood flavor.
  9. i'd like to jerry problem is, i'm a cheat bum and only have a mes30 and todds amznps. it only goes to 275. i use 275 when smokin yardbird and finish it on charcoalgrill.

    I have so much extra skin because when making sausages, i use bird thighs on the bone. debone doing a sloppy job and have discovered, only need approx 1/2 of the skins in a pack.when i get enough bones, we marinade them, smoke em have appetizer/nibblets. The skins I keep seperate waiting on a recipe from momma in law or other friends in Philippines so I can 


    reproduce what I had over there ealier this year. with their recent bad weather i'm afraid i'm going to have to wait a bit longer.
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I am with Piney, Chicken does not need low and slow, so I smoke it at 300 or so and skin is great  Good Luck
  11. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    baste skin with oil or butter. It will help with crisping
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I skin all my chickens so I don't have that problem; as you can see, there is a lot of fat under the skin that you are consuming, and, you are what you eat!  A lot healthier for you and your guests.


    Please see my YAWYE link in my sig line, you are welcome to join, it's free!
    Last edited: Nov 10, 2013