Struggling with Crispy Chicken skins & Wood Smoke....

[deans6571]

Hi fellow grillers - a few questions.....!!!

So have had my Weber Master Touch for several years but recently (this summer actually). the past several times I have bbq'd chicken legs and thighs, I have struggled to get the skins nice and crispy and also for them to take on the smoke from my Cherry Wood chunks, so need a little advice please...

This is how I generally cook my chicken legs and thighs:

Fill up a whole Weber Chimney with briquettes and pour our into my charcoal baskets which are positioned in the centre of the charcoal grate (I leave a small gap in which to place some Cherry Wood Chunks).  I then pre-heat my grill for 10 minutes with the lid shut, bottom vent half open and top vent, one quarter open. The temp thermometer on the lid runs to about 400F whilst pre-heating is going on.

 I then place my chicken on the outside perimeter of the grill using indirect cooking, and let it cook until my ThermoPro probe thermometer reads around 190F.  Then, I grill these over direct heat to give them some colour.

I also cover the chicken with some kind of chicken spice (shop bought) powder so perhaps this is the reason the wood smoke doesn’t colour the chicken too much.

The chicken always tastes great but I just can’t manage to get the skins nice and crispy using the above method so any pointers, will be greatly appreciated.
 

[Cellar2ful]

Leave the top and bottom vents full open.  You will get a higher heat that will in turn crisp the chicken skins.  I cook mine with the baskets to the sides, chicken in the middle section with a drip pan below. 

[kettlebb]

I feel like we’ve covered this topic a lot.


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[Foster Dahlet]

top and bottom vents fully open will make a difference for sure.

[Mike in Roseville]

I feel like we’ve covered this topic a lot.


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Agreed. I almost feel the OP has asked this before. [emoji848]


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[pancho2017]

There it is, the secret. Fire up the grill then whilst your guests are inside shut the vents then nip to KFC and grab some crispy chicken. Serve as usual they will never know.

[Hollando]

There it is, the secret. Fire up the grill then whilst your guests are inside shut the vents then nip to KFC and grab some crispy chicken. Serve as usual they will never know.

+1


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[CarrieAnn]

I use my vortex which gets the heat so hot, the rubber on my crummy oven mitts melt when I’m using them to take the lid off my grill. Just to give you an idea of the kind of heat you want!  Lol


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[deans6571]

Leave the top and bottom vents full open.  You will get a higher heat that will in turn crisp the chicken skins.  I cook mine with the baskets to the sides, chicken in the middle section with a drip pan below.

....ok, thanks - will definitely try this over the weekend.

 

[Shoestringshop]

There it is, the secret. Fire up the grill then whilst your guests are inside shut the vents then nip to KFC and grab some crispy chicken. Serve as usual they will never know.

Lmao 😂

[HoosierKettle]

There it is, the secret. Fire up the grill then whilst your guests are inside shut the vents then nip to KFC and grab some crispy chicken. Serve as usual they will never know.

Lmao [emoji23]

Sometimes you just have to fry [emoji3]. You can fry at home outside as well. Wings and sweet potato fries and fried green tomatoes (no pic)




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[HoosierKettle]

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