The secret to crispy chicken skin

[paidin]

I  have had smoked chicken that had crispy skin.  They were cooking low and slow for 3-4 hours.  The chicken was moist and the skin super crispy and tasty.  How did they do this?  This was in a home made smoker where they used cinder blocks and shoveled hot coals underneath.  I think the key was airflow.  Our smokers retain so much moisture that no matter how hot it gets, it still steams the skin.  If we remove the moist air, it might be enough to get the skin to crisp up.  I am going to try to replicate this by using the jerky dryer while smoking chicken tonight.  I will let you guys know how it turns out.

 

[NDKoze]

The only problem with this is that it may dry the chicken out too much.

I am interested to see how your test goes.

I have had no problems smoking at 250, pulling when the IT hits 160, and then finishing under the broiler in my oven. Now that spring is coming, I may finish off on the grill.

 

[swthorpe]

Experimentation is a beautiful thing!  I look forward to hearing about your results.

 

[NDKoze]

Maybe Paidin will find the Holy Grail for crisping chicken. I hope it works.

 

[Carp210]

Not sure if it is true but I have heard that most of the smoke that gives the meat it's flavor enters before the IT reaches 140 degrees.  Assuming that is true would pulling it at 140 and then into a hot oven until IT hits 165 give you crispy skin without drying it out?

 

[paidin]

I dare say that 165 degree chicken will never ever be dry.  So as long as you do whatever it takes to get crispy skin by 165 degree IT, you and it should be golden .  Of course the goal is delicious, moist chicken in as lazy way as possible for me.

 

[paidin]

It has been 25 minutes and the smoker is at 182degs and the meat is at 59 degrees according to the auger. The maverick says 203 degrees and 55 for the meat. The program is 325 degrees until 160 internal temp

 

[Walt]

I usually debone the chicken after removing it. Then, I like to remove the skin & put it on a baking stone and render it to a chip like texture. Goes great with a side salad.

 

[paidin]

I usually debone the chicken after removing it. Then, I like to remove the skin & put it on a baking stone and render it to a chip like texture. Goes great with a side salad.

Walt, that sounds devine! Unfortunately I'm looking for lazy at the moment. Ideally, I want luscious most meat with savory crunchy skin, all while I sit back and drink my scotch.

 

[paidin]

About an hour and twenty five minutes and the auber says 281 and 121. The maverick says 311 and 113. I have not peeked inside but the jerky fan is still running strong

 

[gregbooras]

I plan to smoke 3 lbs or wings tomorrow night for 2.5 hours at 250 degrees. For the wood I am planning on 3 oz of Mulberry wood.

Pull out of the smoker and then place on the grill or under the broiler, what do you think works the best?

Thanks Greg

 

[paidin]

Success! Just pulled the first chicken at 165 and the skin is crispy!

 

[gregbooras]

Paidin,

Please give details, what temp, how long and any other tips!

Thanks Greg.

I am planning on smoking 3 lbs of wings tomorrow night.

 

[paidin]

I programmed the auber for 325 and final meat temp for 165.  The chicken reached IT after about 2 hours. The smoker maxed out at about 320 degrees. The fan ran continuously which I'm guessing, eliminated the moisture in the smoker. The final product was very moist with the right amount of smoke, and had edible crispy skin.

I placed the chicken in cold smoker. I think it would be even better if the smoker was pre heated

 

[Pork Belly]

Good job, sometime back I had theorized that your results would happen. I never tested my theory, as I don't have an Auber. Several people also speculated that the Jerky Dryer would not hold up exhausting 300 degree air. Since you had good results and no issues, I think it is worth trying at 250 without an Auber obviously the jerky dryer can handle the heat.

 

[paidin]

Since the smoker maxed out at 320 degrees, what you can do is bypass the manual switch and run the smoker full on and monitor the temps with a maverick crispy skin without the $200 investment

 

[paidin]

pictures as promised

 

[Pork Belly]

Great looking birds!

 

[NDKoze]

Nice job! They looks really good. I'm kind of missing the money shot of the slicing though .

 

[DivotMaker]

Nice job, Paidin!  Curious - how much wood did you use, and how long did it last with the fan on the whole time?