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I will start my second foray into smoking two spatchcock chickens. The first time I did breast up. I have seen some say breast down. What says you, experts. Thanks
Joe
Hi Joe,
I can only speak from experience with Air Frying skin-on chicken thighs. I put them in skin side down once.
The skin was nice and crispy and stuck to the pan. :mad:
So I learned to do the skin side up first... :rolleyes:
One of my earlier triumphs was to smoke my chicken thighs for a couple of hours, then finish in the Air Fryer to get smokie crispy chicken. ;)
Well, smoking is done. My first attempt was a 75% good chicken not as much smoke as I would have liked I started smoking 4:30. 260 degrees. After one hour I added another woodchuck. 6:30 my chicken temp was 158. At 7 pm I added a small chuck. AND I WAITED AND WAITED. By all that is holy smoke gods please let that chicken temp rise.Do I crank the sucker up to 500 degrees and get my chicken to 170.I wait and wait. 7:50 pm and I'm at 163. That's it I'm taken those suckers off. Great chicken moist and tender. Still would like some more smoke but that's just me. Today I give myself an 85. The one on the left is breast side down on the right up. I was going to crisp the skin on my grill but decided to try them as is.
@smokingal. No discernable difference in juiciness or tenderness BUT the one smoked breast side down was more seasoned simply because I was able to get more seasoning on the meat that way I did not use a binding agent on the underside of the one I did breast up hence could only really season under the skin. i hope that makes some sort of sense