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What's the secret for crispy chicken skin when smoking?


Joined Aug 16, 2013
I have enjoyed smoking while chickens and chicken thighs but can't seem to master getting the skin crispy? So....chicken experts have any suggestions on getting the skin crispier during a smoke?

I do brine my chicken and inject my turkeys.

Thanks everyone.


Epic Pitmaster
OTBS Member
Joined Oct 4, 2012
High temp smokes. 325 and up. Dry the skin. I don't brine chicken and I typically don't inject. I have found that when I have injected chicken the skin doesn't crisp as good even at high to smokes.

I do brine my turkeys. I let them air dry in the fridge for at least 12 hours. With that said the last turkey I did I missed a day and couldn't get the drying done. So I right before putting the bird on I used the hair dryer to dry the skin. Worked great.

chef jimmyj

Epic Pitmaster
Staff member
OTBS Member
SMF Premier Member
Group Lead
Joined May 12, 2011
If your smoker will not get to 325°+, you can smoke at any temp over 200 and when the Birds IT get to 145-150°F, put the chix in a 425°F Oven to crisp the skin and finish the cook to 165--175°F. A Grill works as well when the weather is nice...JJ


Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
Jimmy and Sailor both have you tuned in , it just takes a bit more work to get the skin crispy... getting that skin good and dry  and letting it getting a good "pellicle" helps greatly toward a good skin when cooked at the high heat.

Have fun and . . .

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