Crispy Chicken Skin

Discussion in 'Rotisserie' started by danbono, Jul 3, 2017.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All I'm going to do a whole chicken and some wings on my CB Rotisserie. What is the better way to do this, direct or indirect?

    My goal is to get crispy skin.
    Thanks Dan
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I do all of my chicken direct, pit temp around 325-350.
     
  3. danbono

    danbono Master of the Pit OTBS Member

    Thanks I was thinking along that way.

    Dan
     
  4. joe black

    joe black Master of the Pit OTBS Member

    I'm with Case. My cooker doesn't like to be pushed over 300*. If she would, I'd let'er ride.
     
  5. danbono

    danbono Master of the Pit OTBS Member

    Happy 4th All

    Just took a look at my chicken 5.1/4 lbs oven  directions say 2 1/2 hrs at 350..I was thinking a much shorter cooking time on the rotisserie like 1 -1 /2 hrs? Chicken  going on in 2 hrs at 4 pm, wings at 3 pm, 1hr should be enough time for the wings?

    Thanks Dan
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Wish I could remember how long mine took,are you spinning the wings as well? Did you get a basket or how are you doing it if so?
     
    Last edited: Jul 4, 2017
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you're running your pit 325+ your times are correct.
     
  8. danbono

    danbono Master of the Pit OTBS Member

    Hi All Doing the wings 1st for about 1 hr or till done . then  chicken goes on.

    Just started my 22" WSM , put  throw  away pan in  the center to catch the drippings/grease.

    Lit 5 coals on top.  I'm  only getting a  reading 187 after 15 mins,I'm looking for 300-350 or better, might take some time to get there.

    Thanks Dan

    PS I think  should have left the pan out. Last time i got 350 in NO time with a full ring of charcoal
     
  9. danbono

    danbono Master of the Pit OTBS Member

    Hi All Just an update temps r going up ,hitting 390 right now..time to lower them some.

    Dan
     
  10. danbono

    danbono Master of the Pit OTBS Member

    Hi All Here are the results  of the Rotisserie cook ..Temps were mostly at 350 after  taking 20 mins to get there, some times hitting 400.

    The wings and the chicken skin could have been a little crispy.. Took the whole chicken off temp was 181, but the color of the leg and tight were pinkish..I didn't use any wood what I used was Royal Oak Lump, Kingsford n Stubbs charcoal.. Could  pinkish color come from the R O lump?

    Dan

    PS I used the indirect method, coals on one side , drip pan in the middle.  Next time direct



      Chicken skin could have been darker and crisper

     
    Last edited: Jul 5, 2017
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks amazingly delicious Dan...    [​IMG]
     
  12. danbono

    danbono Master of the Pit OTBS Member

    Thx next time better results..

    Dan
     
    Last edited: Jul 5, 2017
  13. Results look amazing from here sir...
    On a side note...I was watching the food Network a couple days ago and chicken wings were featured...
    One chef, after cooking his wings in a pressure cooker ( it was a timed competition) to crisp his wings he dropped them in a deep fryer for a minute.
    I've been considering, for some time now, that process might work on smoked thighs, quarters or wings...
    Next time I smoke thighs I'm going to fire up my turkey fryer and drop a couple in too see.

    Walt.
     
  14. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    Looks excellent!

    You cant argue with the results of this method. Looks like the first cooking part of it would work for a smoker and finish in an oven.

     
  15. danbono

    danbono Master of the Pit OTBS Member

    Good vedio ,but a lot of work.

    Using a fryer would get me crispy chicken wings.Then I'd have to buy a fryer.

    Thx Dan
     
    Last edited: Aug 4, 2017
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Holey Cow !!!   That chicken looks DELISH !!!   It would e good with some smoke...
     
  17. danbono

    danbono Master of the Pit OTBS Member

    Hi All Another try to get crispy chicken with a Roti. Chicken breast bone in, and 6 wings in a basket temps were 325-350 1 1/2 hrs the chicken was done, skin was just OK on the wings , the breast was like rubber, and some what over done it was dry.

    I used the indirect method this time, maybe next use the direct and get more heat/higher temps.

    What do you guys think..The wings & breast were patted dry before going into the basket.

    Thanks Dan
     
    Last edited: Sep 13, 2017

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