<![CDATA[Smoke Chicken Skin]]>Good day. I have tried smoking whole chickens but the skin on all the bird’s skins come out leathery. Is it a humidity issue or a temperature issue or a length of cooking time issue?

Any assistance would be appreciated.

]]>https://waltonsdev.nodebb.com/topic/4796/smoke-chicken-skinRSS for NodeThu, 10 Sep 2026 22:07:52 GMTTue, 21 Dec 2021 13:42:40 GMT60<![CDATA[Reply to Smoke Chicken Skin on Fri, 24 Dec 2021 02:53:55 GMT]]>Briox Look into cheese cloth soaked in butter to drape over the chicken. We did this with the Thanksgiving Turkey and was the most moist, best turkey I’ve ever had in my 52 years!!! It was done in the oven, but will be trying in the smoker!

]]>https://waltonsdev.nodebb.com/post/62778https://waltonsdev.nodebb.com/post/62778Fri, 24 Dec 2021 02:53:55 GMT<![CDATA[Reply to Smoke Chicken Skin on Thu, 23 Dec 2021 23:12:27 GMT]]>Bring to room temperature, dry, and oil as some have said then smoke low and slow or faster, but no matter what put it under the broiler for 10 minutes or longer depending on the desired crispness and it will be perfect every time. Chicken skin and oven broilers are a match made in heaven.

]]>https://waltonsdev.nodebb.com/post/62749https://waltonsdev.nodebb.com/post/62749Thu, 23 Dec 2021 23:12:27 GMT<![CDATA[Reply to Smoke Chicken Skin on Wed, 22 Dec 2021 22:18:58 GMT]]>Couple things you can do to help. First you can rest it in the fridge overnight to dry out the skin. You can rub some oil on the skin (get adventurous and try some duck fat) And you need high Temps. Like 375 and up.

]]>https://waltonsdev.nodebb.com/post/62573https://waltonsdev.nodebb.com/post/62573Wed, 22 Dec 2021 22:18:58 GMT<![CDATA[Reply to Smoke Chicken Skin on Wed, 22 Dec 2021 07:10:38 GMT]]>Appreciate the comments. I’ll crank up the smokehouse and test how how it will go.

]]>https://waltonsdev.nodebb.com/post/62495https://waltonsdev.nodebb.com/post/62495Wed, 22 Dec 2021 07:10:38 GMT<![CDATA[Reply to Smoke Chicken Skin on Tue, 21 Dec 2021 19:23:35 GMT]]>Not putting the chicken on straight out of the refrigerator helps. So does ensuring the skin is dry before putting it in the smoker. That said, while you have great flavored chicken - as bmartin said - low and slow doesn’t lend itself to crisp skin. Only high temps will get it really crispy.

]]>https://waltonsdev.nodebb.com/post/62444https://waltonsdev.nodebb.com/post/62444Tue, 21 Dec 2021 19:23:35 GMT<![CDATA[Reply to Smoke Chicken Skin on Tue, 21 Dec 2021 17:36:29 GMT]]>I coat chicken well with this butcher-bbq butter grilling oil. It really helps to crisp up the skin.

]]>https://waltonsdev.nodebb.com/post/62437https://waltonsdev.nodebb.com/post/62437Tue, 21 Dec 2021 17:36:29 GMT<![CDATA[Reply to Smoke Chicken Skin on Tue, 21 Dec 2021 14:05:21 GMT]]>Works well for flavor but not as well for skin. The higher temp cooks are still tasty.

]]>https://waltonsdev.nodebb.com/post/62424https://waltonsdev.nodebb.com/post/62424Tue, 21 Dec 2021 14:05:21 GMT<![CDATA[Reply to Smoke Chicken Skin on Tue, 21 Dec 2021 13:58:02 GMT]]>So low and slow doesn’t work well with chickens?

]]>https://waltonsdev.nodebb.com/post/62422https://waltonsdev.nodebb.com/post/62422Tue, 21 Dec 2021 13:58:02 GMT<![CDATA[Reply to Smoke Chicken Skin on Tue, 21 Dec 2021 13:56:04 GMT]]>Often times it is temperature. I do mine in the 325 range and they are usually pretty good.

]]>https://waltonsdev.nodebb.com/post/62421https://waltonsdev.nodebb.com/post/62421Tue, 21 Dec 2021 13:56:04 GMT