Bird Skin

[WinnipegKettle]

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.

[HoosierKettle]

Lose the pan and cook on the top rack at 325-350. Just my opinion.


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[WinnipegKettle]

Yes never thought of that. So don't have it in at all or just don't put water in it?

[HoosierKettle]

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


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[WinnipegKettle]

What about the drippings? Have a beer relax and let er rip?

[HoosierKettle]

Yes basically. The fat drops to the coals and burn off. Similar to a drum or pit barrel cooker style of cooking. It doesn't flare up as long as the lid is on. Surprisingly it doesn't make a mess in the bowl. The ashes dump out more or less like normal. It's 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.


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[pbe gummi bear]

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.

[toolhead]

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

[Mike in Roseville]

Lose the pan and cook on the top rack at 325-350. Just my opinion.


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^^^This^^^

[jp217p]

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.

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[vwengguy]

Dry Brine is how I did my last roti chicken. I also dry brine the ducks I cook! Full chimney dumped into S'nS gives me the high temps I need to get great crispy skin! This combo always works for me.
https://youtu.be/2cdX9LsaQVE


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[Schaefd2]

I never get crispy skin without dry brining the bird. I don't 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!


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[kettlebb]

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.




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[shawnc21]

I agree with the dry brine and leaving it in the fridge uncovered. Works well. Good luck.


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[Bubblehead]

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.

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Came to post this same thing.  It doesn't hurt to get some of that rub under the skin too.