Smoking chicken, round two!

[Cavemansmoking]

Greetings all!!
I tried last year and while the taste was there the skin was not great. As I sit here and listen to the sounds of rolling thunder I get annoyed. How will the rain affect my smoker?

Smoking between 275 and 300. Used some old bay and other spice . Smoking with hickory and apple.

Wish me luck

Lol

 

[normanaj]

I usually finish my chicken off on the grill at high temp to crisp up the skin.

 

[Carvendive]

Hummm? I hate soggy chicken skin. Makes me wonder. Smoked Broasted Chicken may be something I need to try

 

[Cavemansmoking]

The skin on the wings was amazing!

 

[tallbm]

Greetings all!!
I tried last year and while the taste was there the skin was not great. As I sit here and listen to the sounds of rolling thunder I get annoyed. How will the rain affect my smoker?

Smoking between 275 and 300. Used some old bay and other spice . Smoking with hickory and apple.

Wish me luck

Lol

Hi there and welcome!

Smoke poultry that has skin on at 325F and you should have no issue.
Chicken skin will be rubbery unless it gets a high enough heat for a long enough time. Many of us smoke on low low temp for a while and then throw on a screaming hot grill to finish up and get the skin to be edible vs rubbery.
... or just smoke the entire time at 325F if you can :)

Best of luck!

 

[gmc2003]

Yup I agree with Tallbm. Since poultry takes on smoke quickly I go with a higher heat 325*+.

Chris

 

[pops6927]

One way to eliminate the problem!


http://www.smokingmeatforums.com/t/111978/naked-dixee-chicks-at-corn-cob-city#post_69961

 

[pops6927]

And another:

https://www.smokingmeatforums.com/threads/heart-healthy-modified-firemans-chicken.288208/

 

[Cavemansmoking]

 

[texomakid]

I'm cooking some thighs hot & fast @ 400 on a pellet grill right now.

How did that skin turn out? It's the skin I'm trying to figure out. I want it as crisp as I can get it. The meat turns out perfect cooking to IT of 165.

 

[Cavemansmoking]

The skin had a nice crisp to it. The most was tender. Stayed around 275 to 300. I have a vertical and have found the higher I placed the meat the higher the tem .

 

[JCAP]

That chicken looks great. How long was the smoke?

 

[Cavemansmoking]

That chicken looks great. How long was the smoke?

About 3-4