Smoked Chicken?

[Dan Crafton]

I've smoked two beer can chickens on my WSM and both turned out good with great smokey flavor. Only downside was the rubbery skin which we did not eat. I understand I need to cook at higher temps if I want crisper skin which brings me to my questions....

I was thinking of smoking the chicken most of the way on my WSM then finishing it off on my Weber gas grill on high heat? Anyone done this?

If so at what temp would you recommend taking it off the WSM and transferring to the gasser? I'm concerned about over cooking this way.


Thanks much,
Dan

 

[Tony R]

What I do is remove the middle section of the smoker and put the top grate on top of the charcoal ring and crisp up the skin quick or until you get the color you want.

 

[Alan F]

There's no benefit to smoking chicken at lower temps. Try it at 325-350 and put some oil on the skin.

 

[Gary S]

There's no benefit to smoking chicken at lower temps. Try it at 325-350 and put some oil on the skin.

Alan and Tony are right with either method. Not sure what you are doing with your WSM but you can get it up to the temps your need or you can use some fire brick in your kettle, bank the coals and cook your BCC on the unused portion of the charcoal grate. Just a few things to think about

 

[Dan Crafton]

Alan and Tony are right with either method. Not sure what you are doing with your WSM but you can get it up to the temps your need or you can use some fire brick in your kettle, bank the coals and cook your BCC on the unused portion of the charcoal grate. Just a few things to think about

I used the beer can chicken recipe on the main page of this site that calls for temps 225-250dg. Will try the higher temp method. Thanks

 

[Noe]

Dan don't obess over crispy chicken skin. Unless one eats the chicken directly off the cooker crispy skin will soften up by the time one plates his meal. Its not hard to get crispy skin, the hard part is making the skin stay crispy.

 

[Clint]

There's no benefit to smoking chicken at lower temps. Try it at 325-350 and put some oil on the skin.

...unless you want smoked (not roasted) chicken. I might have to go low n slow on a batch to make sure....I've been going almost strictly high heat for quite a while.