First indirect Chicken smoke on 22 OTG - Tough skin

[Jeff Padell]

I decided to see what I could do with chicken thighs on my Weber 22 OTG, as well as my Weber Silver B and my New Braunfels Black Diamond. I put 4 thighs on each, and ran them at 250 for 2 hours, I used orange wood chucks in the OTG and the NBBD but chips in the Silver B (soaked 45 minutes). I didn't spritz or mop them at all, put a rub before putting down and then left them alone until they were 175 and pulled them

On the Silver B didn't get any smoke at all from the Weber smoke attachement that fits around the flavorizer bars over the cross feed pipe, about 15 minutes before pulling the thighs the chips started to smolder. (45 minute warm up and 2 hours cooking to get it to start to smolder)

On the OTG I used the Weber charcoal "half moon" holders to do indirect with a pan of water under the meat. The NBBD had a pan of water also.

The skin had too much smoke flavor (for me although my son liked it) and was really too hard to bite through on the NBBD while the OTG was tough but could be bitten through, but was still like cardboard.

I have done ribs and get a good bark same with beef ribs.

On the chicken do you need to spritz? and with what? Apple juice? I didn't really want to mop but that may soften the skin.

Any ideas?

 

[Jeff Padell]

Oh and on the Silver B, the skin had no color just like it was baked in the oven. no problem holding it right on 250 for 2 hours, didn't have to adjust at all

 

[Dwain Pannell]

Jeff, I like to get the temps up to about 350* for chicken so the skin crisps. You might also set it out on a cookie sheet and let the skin dry in the fridge uncovered for a few hours to give it a head start. I'd give it another shot and see what you think.

 

[Randy W]

Another vote for the high heat as Dwain noted, if what you're looking for is crispy skin. Cook indirect @ 350 for about an hour and 20-ish (178deg in thigh) for great skin. If you want bite-through skin, cook in a pan open under 250 until it's about 145deg internal, then cover with a little chicken stock in the bottom and cook another 45 or so. Just a couple of ideas.

Drying the skin by putting it open in the fridge for a bit is a great idea as well. I do that after brining.

 

[W Tyler]

On my kettle style grills I sear the skin first directly over the coals, about 1 min each side, then indirect for 45 mins to 1 hr for dark meat at 375 or so. Applewood chunks for smoke. Has never failed to produce perfect results!

 

[Gary S]

Poultry does not need much smoke for flavor. Apple wood works well. As Dwain said 350 is ideal for crispy skin. That's all you need to do. Forget the water pan. Others may suggest brining etc. but if you have a kettle they can be pretty simple. Something else you might want to see is the BBQ Pit Boys video. They braise their thighs after injecting some sauce under the skin. Check out their method of cooking, decide for yourself. Go easy on the smoke and high on the temps if you want crispy skin. For me I like 300 or less, applewood and I don't eat the skin.

 

[Jeff Padell]

Thanks for all the help! I pulled the skin off and tossed it away, the meat itself was great with a hint of smoke, but I like crispy skin so will try it again with the suggestions above!