Please help with smoking a chicken

Discussion in 'Poultry' started by kryinggame, Dec 2, 2011.

  1. kryinggame

    kryinggame Smoking Fanatic

    I just ordered a Masterbuilt smoker. This smoker can only go as high as 275 degrees.

    I've read from numerous sites where it's suggested that smoking chicken should be about 350 degrees.

    I've smoked a chicken in my propane smoker and have never been impressed with the results. I find the results to be soggy.  I like the skin to be dark and crispy.  I know that I can't get this result by low & slow.

    Is there anyway of getting dark & crispy by using an electric smoker?
  2. flyboys

    flyboys Smoking Fanatic

    You can try letting the chicken sit uncovered in the fridge overnight, this will dry the skin out some and help. I also have an MES, but I usually send chicken to my weber.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Some people claim that they get crisp skin at 275 I honestly don't know I usually smoke them at 325-350. The other thing you can do is smoke it at 225 until it gets close to being done then finish it in an oven at 350 or on a grill.
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Me thinks the hot grill with a bit of finishing sauce works our well
  5. scooper

    scooper Smoking Fanatic

    Me does it like that am is very happy with it. [​IMG]
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member


    Can't wait for talk like a Pirate Day!
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    A little olive oil on the skin helps too.
  8. bigcase

    bigcase Smoke Blower

    I've only done a handfull of birds so far on the mes, but I oil them up good and crank the temp.  When you get close to finish temp on the birds use the grill, broiler, oven or fryer-really good for wings.  Oh and make sure you have your vent all the way open. 


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