crispy chicken skin can it be done?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Go find yourself a Ronco Showtime Rotisserie at a garage sale or at a discount store. Smoke the chicken to about 110 degrees internal, then load it on the spit and finish it up in the rotisserie to 165. Moist and juicy with crispy skin.

Aj
 
If i want a really crisp skin, I'll put it on my Weber Grill and use the infrared rotiserrie. Does a great job and the skin is crisp. As I'm not usually eating the skin, I'd rather smoke it at 300-325. You get the smoky flavor and the skin is not rubbery at all.
 
Did a quick search of the web and found the usual.

What I also found was the suggestion to use lemon juice on the skin prior to putting in the smoker. The site was doing this when roasting chickens so we are is the same relative ballpark.

I'm going to give this a shot with lemon jiuce on one and lime juice on another.

Will note how this works unless someone gets the nerve and beats me to it.

Here's a link to the site if you are interested:

http://www.theheartofnewengland.com/...stChicken.html
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky