Crispy skin beer can chicken


 
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Rich Hohl

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Has anyone ever got those results on the WSM? Most of the recipies I've read indicate a softer/chewier skin. And these are cooking a little lower and slower.

I'm going to try my first one today. I'm thinking of cooking at a higher temp, perhaps 350-400. Although I considered removing the water pan, I'll probably just leave it in empty for the indirect effect.
 
The last beer can chicken I did on my WSM I did at about 250 and the chicken skin was somewhat crispy. It turned out a nice golden brown. I don't eat the skin though, so I peeled it off.
 
I've done several each week. I just set it up for indirect cooking, with a drip pan between the coals, charcoal ring removed. The I put up to four chickens on the topr grate. Have not had a problem yet. They are done in just over an hour at 375-400. No fuss, no muss, just toss the drip pan.
 
Try taking your water pan out and cooking modified indirect at a higher temp. That should crisp it up nicely.
 
Thanks Gentlemen!!

I tried it with an empty water pan and a lid temp of about 315. I couldn't get the temp any higher. I think that was a result of not enough Kingsford and a pretty windy day. The chicken turned out very moist and flavorful, but the skin was not crispy.

Guess I'll keep on trying and thanks for the tips.

Rich
 
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