Weber Kettle Club Forums

Grill Talk => WSM: Weber Smokey Mountain => Topic started by: WinnipegKettle on September 03, 2018, 04:57:15 AM

Title: Bird Skin
Post by: WinnipegKettle on September 03, 2018, 04:57:15 AM
So far i've smoked a 20 lb turkey and yesterday i did 2 chickens on my 18" WSM. Both smokes the bird skin was chewy but the rest of it was awesome. Used cooking spray on the the outside and some rub. Any tips to getting good crisp skin? The birds were cooked breast side up and lightly foiled half way through.
Title: Re: Bird Skin
Post by: HoosierKettle on September 03, 2018, 05:00:18 AM
Lose the pan and cook on the top rack at 325-350. Just my opinion.


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: WinnipegKettle on September 03, 2018, 05:31:11 AM
Yes never thought of that. So don't have it in at all or just don't put water in it?
Title: Re: Bird Skin
Post by: HoosierKettle on September 03, 2018, 06:28:20 AM
Remove it. Most of my cooks on the wsm are without the pan. I use the pan for brisket and pork butt.

Here is a thread where I detail cooking various things without the pan. My wsm is displaced for my patio project at the moment but I will get back to cooking on it soon.

Continuing my obsession
http://weberkettleclub.com/forums/index.php?topic=36104


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: WinnipegKettle on September 03, 2018, 07:07:57 AM
What about the drippings? Have a beer relax and let er rip?
Title: Re: Bird Skin
Post by: HoosierKettle on September 03, 2018, 07:23:07 AM
Yes basically. The fat drops to the coals and burn off. Similar to a drum or pit barrel cooker style of cooking. It doesnít flare up as long as the lid is on. Surprisingly it doesnít make a mess in the bowl. The ashes dump out more or less like normal. Itís my favorite method for chicken especially. The flavor and skin are great. I generally cut the bird in half for easy handling and I flip a couple times throughout. You can add smoke wood or not. Just depends what your in the mood for.


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: pbe gummi bear on September 03, 2018, 09:49:59 PM
Cook poultry at higher heat ~350-375F and you'll get crispy skin. You can add more smoke wood if you want more smoke flavor with a faster cook.
Title: Re: Bird Skin
Post by: toolhead on October 03, 2018, 08:09:35 AM
like other said..smoke pork n chx qt high heat...300+

and no deflector shield....

if you are still getting rubber skin..fire up a kettle n sear the meat towards end of the cook
Title: Re: Bird Skin
Post by: Mike in Roseville on October 13, 2018, 07:36:53 PM
Lose the pan and cook on the top rack at 325-350. Just my opinion.


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)


^^^This^^^
Title: Re: Bird Skin
Post by: jp217p on October 13, 2018, 08:58:48 PM
I'll mention something nobody has. Dry brine (salt the bird) and store it in the fridge uncovered the day before you cook it. This should dry out the skin and improve salt penetration. When done right, skin will break on bite.

Sent from my SM-G950U1 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Title: Bird Skin
Post by: vwengguy on October 14, 2018, 03:20:18 AM
Dry Brine is how I did my last roti chicken. I also dry brine the ducks I cook! Full chimney dumped into SínS gives me the high temps I need to get great crispy skin! This combo always works for me.
https://youtu.be/2cdX9LsaQVE (https://youtu.be/2cdX9LsaQVE)


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: Schaefd2 on October 23, 2018, 02:52:14 PM
I never get crispy skin without dry brining the bird. I donít think it takes 24 hours though. I get good results in about an hour. Sometimes, I sprinkle the salt after I light the chimney!! Still works!


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: kettlebb on October 23, 2018, 04:15:04 PM
I always get crispy skin and I never brine. I personally think brining is a complete waste of time unless you are eating wild game birds. They are all processed and injected with salt solutions (brine) while processing.  That is why a wild turkey tastes way different than a store bought bird. I get a kick out of all the brine talk online but if it makes you happy then do it.

High indirect heat makes skin crisp.




Sent from my iPhone using Tapatalk
Title: Re: Bird Skin
Post by: shawnc21 on October 25, 2018, 05:03:12 PM
I agree with the dry brine and leaving it in the fridge uncovered. Works well. Good luck.


Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Bird Skin
Post by: Bubblehead on December 03, 2018, 06:07:50 AM
I'll mention something nobody has. Dry brine (salt the bird) and store it in the fridge uncovered the day before you cook it. This should dry out the skin and improve salt penetration. When done right, skin will break on bite.

Sent from my SM-G950U1 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Came to post this same thing.  It doesn't hurt to get some of that rub under the skin too.
Title: Re: Bird Skin
Post by: SmokenJoe on December 16, 2018, 01:33:57 PM
This thread is starting to sound like a Chicken-Challenge.  That is;  CostCo Tyson two pk of 5 lb'rs.  One with salt(/soda) brine and one without.  Same kettle, same temp, etc.

Go......

SJ