The secret to crispy chicken skin

[paidin]

Sorry something is wrong with my phone and i lost some pictures from last night. for wood, i had leftover chips from the sausage and bacon smoke that never burnt. They were sold and black. I kept them in there and tossed a chunk of hickory in it also. Not sure how much it weighed. I'm still new to this machine and have not really experimented with wood type abs amount yet.

Chicken was very moist and had the perfect amount of smoke to it. This weekend I'm going to make buffalo wings in the smoker. Maybe 20 or 40 pounds. Going to use the fan the whole time and 350 degrees again. Let's see if i can get spicy crunchy smokey juicy wings or not!

 

[paidin]

The trick is to place under a broiler or just put on the grill for a few minutes!

http://smokinitforums.com/index.php?topic=3040.0

Yes Greg you are absolutely correct but I'm trying to be as lazy as possible. That's why i spent $1400 for an electric smoker instead of $100 for some cheap stick burner

 

[tnlyne]

Good work paidin! I'm excited to try this in my #2 when I figure out my alternative fan dryer solution. I'm surprised the fan don't suck out all of the smoke running continuously? I noticed you did 3 birds. Saving a few leftovers or feeding an army?

Why put the pan under the birds? less of a mess? saving the juice? better cooking? Do you have them birds on some kind of wire holding rack in those pans? Where'd you find them?

 

[gregbooras]

Paidin,

It is the end result that really counts. What did it take to modify the smoker to gain the higher temp?

Thanks Greg

 

[1stlink]

Good work paidin! I'm excited to try this in my #2 when I figure out my alternative fan dryer solution. I'm surprised the fan don't suck out all of the smoke running continuously? I noticed you did 3 birds. Saving a few leftovers or feeding an army?

Why put the pan under the birds? less of a mess? saving the juice? better cooking? Do you have them birds on some kind of wire holding rack in those pans? Where'd you find them?

Tony try Googling: CharBroil Beer Can Chicken Roaster w/ Drip Pan BBQ Grill Oven Rack Cooker Holder 

I definitely have to look into the "James Jerky Dryer" . It appears to be a multi feature tool. My venison harvesting days are long gone but Crispy Skin chicken got my attention. Hmmm what else?

 

[1stlink]

Beer Can Chicken Roaster

 

[DivotMaker]

Paidin,
What did it take to modify the smoker to gain the higher temp?

Thanks Greg

Greg, it takes an Auber and a bypass of the stock controller to exceed 250.  Check out the Auber section, and you'll learn all about it.

 

[paidin]

Good work paidin! I'm excited to try this in my #2 when I figure out my alternative fan dryer solution. I'm surprised the fan don't suck out all of the smoke running continuously? I noticed you did 3 birds. Saving a few leftovers or feeding an army?

Why put the pan under the birds? less of a mess? saving the juice? better cooking? Do you have them birds on some kind of wire holding rack in those pans? Where'd you find them?

the fan does suck out the smoke but there is always plenty of smoke to be had by all the chickens.  and yes I am feeding an army   plenty to bring to work the next day to share.  The pans are part of the bird holders as pictured above.  You can get them at any place with kitchen stuff   even walmart.

 

[paidin]

Paidin,

It is the end result that really counts. What did it take to modify the smoker to gain the higher temp?

Thanks Greg

You can bypass the thermostat to get the heat above 250 degrees.  You can use a PID like the auber to control it or you can just sit there with a beer and a thermometer to manually control it once you bypass the internal controls.  For a short smoke like the chickens, I think it would be worth it even manually.

To modify the machine, you disconnect the two wires going into your temperature dial on top.  You can short them to bypass the controller.  To keep a modicum of safety, I used a thermal fuse for dryers as the short.  That way, if the insulation gets past 333 degrees, it would shut down the system, preventing catastrophic failure.

 

[gregbooras]

Hey Paidin,

I am on old navy tech guy, nice approach.

Greg

 

[paidin]

Hey Paidin,

I am on old navy tech guy, nice approach.

Greg

Thanks!    Not my idea though.  It was from these forums and the awesome helpful members here.  Well the fan sucking out the moisture to get crispy skin was my idea but the bypass and the auber and the heat fuse were not my idea.