8# Chicken in Daniel Boone

heathen

Newbie

Original poster

Nov 12, 2014

21

11

• Dec 19, 2014

• #1

Didnt take many pictures as I wasnt figuring on making a post of this cook. 

It turned out pretty darn tasty, but it still lacked any kind of skin crispness. Any tricks out there from you pellet guru's on getting crispy skin, or is it just not in the cards on a 

Cooked at 325* for around 2hrs, nothing real special in the prep, just rubbed down with Olive Oil and some spice I had in a shaker (no real clue what it was, but it smelled like a lot of garlic.....lol) 

Well anyway, here is the picture of it:

 

Last edited: Dec 22, 2014

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 19, 2014

• #2

Higher temp for crispy skin. Skip the olive oil and just dry the skin really good. You can air dry in the fridge for 8-12 hours or hot with a hair dryer on low right before putting the bird in the smoker.

 

heathen

Newbie

Original poster

Thread starter

Nov 12, 2014

21

11

• Dec 19, 2014

• #3

dirtsailor2003 said:

Higher temp for crispy skin. Skip the olive oil and just dry the skin really good. You can air dry in the fridge for 8-12 hours or hot with a hair dryer on low right before putting the bird in the smoker.

Click to expand...

Thank you!!!

Will do that for sure next time. I was thinking of the Olive Oil for the golden brown skin and it sure was, and tasted great. It was just super moist and juicy skin. I like crispy skin on the Chicken. 

Thanks again, havent had the Pellet Grill that long and still learning it. 

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 19, 2014

• #4

heathen said:

 
Thank you!!!

Will do that for sure next time. I was thinking of the Olive Oil for the golden brown skin and it sure was, and tasted great. It was just super moist and juicy skin. I like crispy skin on the Chicken. 

Thanks again, havent had the Pellet Grill that long and still learning it. 

Click to expand...

I agree with DS

Happy smoken.

David

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• Dec 20, 2014

• #5

X 2 on Case's tip.  Air-dry that chix skin and it'll crisp up as long as you run your pit up to a high temp...say 350* or higher.  I normally smoke at a lower temp until the bird gets close, then run it at 375* for the last half hour or so.  

On difference from Case's advice for me:  I like to brush on a mixture of olive oil and garlic butter...I've had good results with this in both flavor and crispy skin.  Every cook has different techniques that work for them.

Red