Title: chicken skin
Post by: rober on July 15, 2024, 08:20:50 AM
Post by: rober on July 15, 2024, 08:20:50 AM
when cooking directly over the coals bite through skin is not a problem but low & slow in the smoker it's always rubbery. because of this i started removing the skin & putting at the edge of the grate where in turns into a chicken version of pork rinds that are actually quite tasty. but, has anyone a technique for getting bite through skin in a smoker?
Title: Re: chicken skin
Post by: Gringo on July 15, 2024, 02:30:22 PM
Post by: Gringo on July 15, 2024, 02:30:22 PM
Cook first 2 hours at 200-225 and the the last hour push to 325-350 to crisp the skin
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Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: chicken skin
Post by: JEBIV on July 15, 2024, 03:24:12 PM
Post by: JEBIV on July 15, 2024, 03:24:12 PM
Quote from: Gringo on July 15, 2024, 02:30:22 PMAgreed
Cook first 2 hours at 200-225 and the the last hour push to 325-350 to crisp the skin
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Sent from my SM-S918U using Tapatalk
Title: Re: chicken skin
Post by: Big Dawg on August 08, 2024, 01:27:05 PM
Post by: Big Dawg on August 08, 2024, 01:27:05 PM
Another option is to air dry the chicken in the fridge overnight. I also know some people who rub the skin with baking soda, although I have never actually tried that one.
BD
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