Comments on: Bite Through Smoked Chicken Skin http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/ All the Hot You Can Handle Fri, 05 Dec 2008 09:01:17 +0000 http://wordpress.org/?v=2.0.4 by: john craig http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-52837 Wed, 24 Sep 2008 18:10:54 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-52837 Type your comment here. thanks for the tips ill try it, although that is a awfull lot of salt maybe u can do that day before and brussh off. just a thought Bandit Smoke Type your comment here. thanks for the tips ill try it, although that is a awfull lot of salt maybe u can do that day before and brussh off. just a thought

Bandit Smoke

]]> by: Kevin Murray http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-26737 Tue, 22 Apr 2008 20:14:20 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-26737 Rubbery skin is a problem when smoking chuicken. I've found that if you want crispy chicken skin, low and IS NOT the way go. I think your spot on w/the brine and airing/drying. I tend to disagree w/the high salt rub, too much salt can overpower the flavor pretty quickly. I prefer to make a paste w/my rub, mixing it w/Italian dressing and working it under the skin. I also think your temp range is on the low side, I've had much more crispy skin success w/temps in the 250-300 range. I've also fired up the grill and threw the chicken on for a few minutes just before serving to crisp the skin. But I never sauce my smoked chicken either. Rubbery skin is a problem when smoking chuicken. I’ve found that if you want crispy chicken skin, low and IS NOT the way go. I think your spot on w/the brine and airing/drying. I tend to disagree w/the high salt rub, too much salt can overpower the flavor pretty quickly. I prefer to make a paste w/my rub, mixing it w/Italian dressing and working it under the skin. I also think your temp range is on the low side, I’ve had much more crispy skin success w/temps in the 250-300 range.

I’ve also fired up the grill and threw the chicken on for a few minutes just before serving to crisp the skin. But I never sauce my smoked chicken either.

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