Is 325 Degrees Enough To Crisp The Skin?

Discussion in 'Poultry' started by grillmonkey, Sep 14, 2014.

  1. grillmonkey

    grillmonkey Smoking Fanatic

    They've been brined overnight, they're in the marinate right now. The plan is to start the smoker at noon, bring it to 325 degrees and smoke to an IT of 165-170. I'll be using the offset with red oak only. I'm hoping the 325 degree temp will be enough to crisp the skin without having to transfer it to the gas grill.

    If it's not, let me know and I'll go hotter. I'm trying to find the balance between crisp skin, and remaining in the smoke long enough to capture that great smoke flavor. Last time I smoked at 275 degrees and the smoke flavor was perfect, but the skin was rubbery and needed crisping over the coals, which flared up because of the juiciness of the chicken. This is only my 2nd chicken smoke, so I don't have enough experience to know what I'm doing.
     
  2. 325° is the low end of where the skin will crisp up. If you can get a little hotter it will crisp up a little better but not much. You can also smoke lower the kick up the heat at the end. That way you get more smoke and then still get crispy skin.

    Happy smoken.

    David
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    Do you think 400 degrees for the last 15 minutes or so would do it? Say 275 to IT of 145, then 400?
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That temp should get it done but put the chix skin side up in front of a fan for 1 hour. The more dry you get the skin the better it will be. Another trick is to Poach the chix in Boiling water for 60 seconds and then dry it. Works really well. If push comes to shove instead of the grill, pull 10° shy of your fav IT and finish in a 425-450° Oven. I do it all the time and no flare up...JJ
     
  5. grillmonkey

    grillmonkey Smoking Fanatic

    The last time I followed your advice it turned out GREAT[​IMG].
     
  6. I have never known of anything JJ said not to work fantastic.

    Happy smoken.

    David
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you don't have a hour to dry the skin, use a hair dryer on low right before putting the birds on. It works great and only takes a minute or two to dry the skin out!
     
  8. grillmonkey

    grillmonkey Smoking Fanatic

    Yeah, I was having trouble with ribs, to the point I was dreading smoking them. Now, thanks to him I have a great recipe.
     
  9. grillmonkey

    grillmonkey Smoking Fanatic

    I have a heat gun that is HOT. Or would that be too much.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I wouldn't use the heat gun. If you can't hold your hand in front if it it's too hot.
     
  11. Do you plan on putting any olive oil or rub on them?
     
  12. grillmonkey

    grillmonkey Smoking Fanatic

    Olive oil is in the marinate.
     
  13. grillmonkey

    grillmonkey Smoking Fanatic

    I see where you're going. I need to stay below 375 with EVOO.
     
  14. grillmonkey

    grillmonkey Smoking Fanatic


    Getting a bed of coals going.


    Quick peek to insert probe.


    Getting close.


    Crisped on gas grill, but man was it good. Best I've had to date.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking birds. Nice smoke!
     
  16. Looks good! now that you have made the best ever thier is no where to go but up. I hope you remember everything you did.

    Happy smoken.

    David
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Looks good to me! I also crisp my chicken on the gasser.
     
  18. Bam!!! They look terrific. Nice job!!! :chicken: :241:
     
  19. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Grillmonkey , keep a 'Smoking Log' . This will help , recording all your cooks enables you to review methods you took to get that crispy skin. I as a wood burner , would be different from you , a charcoal user. 


    Practice will reveal your method .

    have fun and . . .
     

Share This Page