Smoking Chicken.... Crisp Skin??

kckirwan · Posted: May 02 2010 Post subject: Smoking Chicken.... Crisp Skin??

Just finished smoking my first two chickens on my new 18 WSM......

Quick question??? How in the H&** do I get the skin crisp??

Thanks in advance for any information.....
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18.5 WSM
Brinkman Electric Smoker
(Self-professed rookie!)

olwiggum · Newbie Joined: 05 Jan 2010 Posts: 74

I've read a few folks here say that you can put the chicken over direct heat for just a few minutes at the end of your smoke to achieve that crispy texture. At least another person or two said that they drop the chicken in a deep fryer for a minute or so at the end of a smoke. I tried that a few weeks ago, but damn-near burned the chicken. So something closer to 30 seconds may work better.

k.a.m. · Posted: May 02 2010 Post subject:

kckirwan, as olwiggum mentioned placing it over some direct heat for a few minutes works well. I really never worry about it when I smoke birds on the WSM's or UDS. But if I am cooking on the offset I can crisp it up pretty easy by placing the birds closer to the firebox at the end of the cook.
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kckirwan · Posted: May 02 2010 Post subject:

Yeah, just read some info on the virtualweberbullet site about putting the chicken directly over the hot coals.....
Think I'll try that next time... For now, I'll throw out the skin and maybe pull the remaining chicken....

As always, thanks for the information.....
_________________
I'm 2/3 of my way to being fat, dumb and happy.

18.5 WSM
Brinkman Electric Smoker
(Self-professed rookie!)

Soybomb · BBQ Fan Joined: 10 Nov 2009 Posts: 373

The biggest thing that I think helps me get crisp skin is higher heat, in fact I usually take chicken to the kettle if I can. With the wsm you could put the door on upside down and proper it open or leave the lid off slightly to increase airflow and bring the temp up. If you're doing whole birds spatchcocking them will help keep it cooking evenly at the higher temp.

On the meat side I take a paper towel and blot the skin dry, brush on some oil, and salt it fairly heavily to help draw out extra moisture. At the end of the cook I flip it skin side down over the coals for 30-60 seconds to really finish it up.

day_trippr · Posted: May 03 2010 Post subject:

Whatabout1 · Joined: 20 Mar 2008 Posts: 1

I like low and slow. When the meat hits about 170f,
I toss them little suckers until the broiler (close) for a couple
minutes a side.

Still keeps that slow smoked flavor but burns the skin and
melts the sub-q fat.

mmotown · Newbie Joined: 24 Apr 2009 Posts: 33

I smoke my chicken then fire up the propane on high. Place the chicken on the grill until crisp. Remove and eat...Flawless

Dr Obvious · Posted: Jun 17 2010 Post subject:

+1 for high heat at the end if you want crisp skin at the end.

However, you can make some truely outstanding food if you take the skin off the bird once it is done and render it for a few minutes in a non stick skillet. You end up with a bit of clear, delicious chicken fat and crispy chicken skins. Use this exactly like you would a pan of bacon grease and bacon. You can munch it while the chicken rests and keep the secret to yourself. You can save the grease for eggs. You can crumble the skin and make warm spinach salad. Or you can do what I did last week:

Render the skin. Move it to a plate and crumble. Toss some raw broccoli in the pan off the heat, just to absorb the fat. Put the broccoli and skin in a big bowl with some cole slaw dressing. Add some cube cheese. If I had carrots, I'd have grated them and added them. It was out of this world good.

BigOrson · Posted: Jun 28 2010 Post subject:

I've been experimenting with adding corn starch or baking powder (don't laugh, this was a trick straight out of Cook's Illustrated for crisp skin...but they did grill at 325 too, which would pretty much do the trick even w/o the BP, IMO). I'm wondering how you get the sauce to set w/o limping the skin or burning the sugar in it on the grill.

I'll get there eventually...just not yet.

norman · Joined: 27 Jul 2010 Posts: 6

Yeah ....For super crispy fried chicken, use half flour and half cornstarch, with your usual seasonings and 1/2 teaspoon of baking powder.
or a dry crispy coating, fry until browned, then finish cooking in a 350� oven.
Parts of the chicken you're not using should be put in a pot with some parsley, carrots, and water to cover. Simmer until the liquid is reduced by half, then strain and refrigerate. When chilled, skim the fat off the top and use in sauces and soups, or freeze for future use....for more tips click below link..

http://www.kfcchickenrecipe.com/kfc-crispy-chicken-recipe.html

cityevader · Posted: Jul 31 2010 Post subject:

I've also found that higher heat throughout the cook is needed, not just at the end. 350� or thereabouts is perfect. Cook to a final temp of 170�. I often throw some over direct hot coals to blacken the skin a little, but keep the thermo in and try not to overshoot 170�.
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