Crispy chicken

[jimmybh]

Is it possible to get a little crisp on the chicken skin in the SMOKIN-IT 3 since the temp range is between 100 and 250 degrees? No experience yet. In process of buying a smoker.

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[old sarge]

Don't know.  I have seen some photos of fowl where the person maxed out the temp and the skin looked crispy and was reported as such.   I will do some prowling around and PMing to see if any want to post their results here.

No promises though!  But here is one link, from this site under chicken.


http://smokinitforums.com/index.php?topic=23.0

[Rob Babcock]

Chicken skin does come out plenty crispy from my #3.  250 F or so is plenty to get the fat under the skin sizzling.

[jimmybh]

Thank you for responding Rob, have a good day, Jim

[tenacious bee]

In my experience the best way to get crispy skin is to get the temp over 300, well over 300.  . Even when using my Webers to do chicken I found crispy skin to be elusive . I found the answer(as well as this cooker) on a site that is loaded with experienced folks that have been at it for a good while.  What I do is basically smoke the bird as you normally would at about 235-250  then finish it at 350 or so to crisp the skin up real good. Easy on a kettle not so easy with an electric as temps are usually limited to 250. I would suggest pulling your chicken a bit early and finishing in the oven at 375. That said crispy is an objective thing. What is acceptably crispy to one may not be to another. If you like the results you get at 250 your chicken is done. There is no right or wrong per se. Just what is right or wrong for you.

Didn't find an intro thread so "hello" to all. I am a charcoal/wood burning guy that has decided to add one of these to the arsenal . Best bang for the buck electric on the planet as far as I am concerned.

[jimmybh]

Thanks for the infeed, I am waiting for the delivery of my first smoker, an electric  smoken 3. The kitchen oven is a good tool. I have used it in tandem with my bb/grill.  I nearly char it on my gas grill to 140 and then finish up in oven to 180. It comes out tasty and moist. Have a good day, Jimmy 

[Rob Babcock]

Yeah, once you get a good smoke into the meat there's no reason not to transfer to the oven.  But try it once in the #3.  I've got chicken skin to crisp up just fine.

[jimmybh]

Thanks, I will try it.

[Grimm5577]

I've also read about taking a propane torch to the bird and instantly crispen the skin. i've never done it though.