Smoking Chicken with Crispy Skin

Brad S

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I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? What is the secret?
 

Brian Vallotton

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I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? What is the secret?
Okay, please forgive me for causing trouble... I always pull the skin off! Move on, nothing to see here.
 

Billybo

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I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? What is the secret?
I’ve done whole chickens on my kamado a few times. When I season the chicken, I peel back the skin and add a bit of butter and seasoning then pull the skin back in place. I generally cook it at 325 on a beer can chicken rack. No beer up it’s butt. I drink the beer. I’ve only done whole chickens a few times but all three turned out great with crispy skin.
 

woodsum

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I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? What is the secret?
Smoked chicken is a favorite at my place(and Turkey for the holidays) I always brine before to smoke poultry. I smoke at 225F till done then i just put it in an oven at 375F for 10-15min. Crispy and delicious every time.

And dont forget to keep the dripping for smoked gravy.
 
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Brad S

Brad S

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Smoked chicken is a favorite at my place(and Turkey for the holidays) I always brine before to smoke poultry. I smoke at 225F till done then i just put it in an oven at 375F for 10-15min. Crispy and delicious every time.

And dont forget to keep the dripping for smoked gravy.
So low temp to smoke and high temp to crisp. I'll give that a try, maybe tomorrow if it gets a bit warmer and less windy.
 
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Brad S

Brad S

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I’ve done whole chickens on my kamado a few times. When I season the chicken, I peel back the skin and add a bit of butter and seasoning then pull the skin back in place. I generally cook it at 325 on a beer can chicken rack. No beer up it’s butt. I drink the beer. I’ve only done whole chickens a few times but all three turned out great with crispy skin.
I did a turkey like that once. Garlic butter with some spices but not on the grill. That was pretty tasty.
 

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