I want to smoke a whole chicken but my past attempts on my Kamado ended up with tough skin that tasted like rubber. I know I can get crispy skin if I keep the temp in the 325 range but how can I get crispy, good tasting skin when doing chicken at a lower temp say 225? What is the secret?
Smoking Chicken with Crispy Skin
- Thread starter Brad S
- Start date
Brian Vallotton
Active member
Okay, please forgive me for causing trouble... I always pull the skin off! Move on, nothing to see here.
Billybo
Member
I’ve done whole chickens on my kamado a few times. When I season the chicken, I peel back the skin and add a bit of butter and seasoning then pull the skin back in place. I generally cook it at 325 on a beer can chicken rack. No beer up it’s butt. I drink the beer. I’ve only done whole chickens a few times but all three turned out great with crispy skin.
woodsum
Member
Smoked chicken is a favorite at my place(and Turkey for the holidays) I always brine before to smoke poultry. I smoke at 225F till done then i just put it in an oven at 375F for 10-15min. Crispy and delicious every time.
And dont forget to keep the dripping for smoked gravy.
- Thread Starter
- #5
So low temp to smoke and high temp to crisp. I'll give that a try, maybe tomorrow if it gets a bit warmer and less windy.
- Thread Starter
- #6
I did a turkey like that once. Garlic butter with some spices but not on the grill. That was pretty tasty.
- Thread Starter
- #7
Oh a wise guy eh? nyuck nyuck nyuck
Brian Vallotton
Active member
So now you know me. Without sarcasm my sharp wit would be pointless.
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