Whole Chicken: Bite through skin

[AdamM]

I smoked a whole chicken last weekend on my WSM and despite a few temperature issues (due to an unexpected thunderstorm), the end product was delicious. Goal was to cook the bird at 225 until the breasts reached 160 degrees. The temperature varied significantly because of the storm, but still hit the 160 degree mark in a little more than 2 hours.

The only complaint I had was that the skin came off with one bite. What can I do differently next cook to increase my chances of cleanly bitting through the skin? (One caveat, the loose skin could have been my fault when slicing the meat for service).

Most of what I've read seemingly only deals with chicken thighs and nothing for the full bird. Scrapping the skin of a full chicken seems inefficient. Have you tired scrapping a full bird? What has worked for you.

 

[Dave from Denver]

Smoked chicken skin at low temperatures always looks great and eats like leather. Searching for bite through skin will kick you out techniques for competition chicken that includes scraped skin.

If you want tender skin on a chicken you have to cook it hot enough to cook the skin. Above 300F usually works. Try building a very hot fire in the WSM and run with all vents wide open and empty water pan, even offset the lid by a quarter inch if you need to, you can get the temps to nearly 400 in there.

The other option is to split the chicken open and grill it on the top grill of the WSM with no water pan, turning occasionally. This gentle direct heat will make crispy skin. Make sure you oil your grates and be gentle because this can tear the skin.

 

[AdamM]

Thanks Dave. So, the only way to get a bite through skin is to grill the chicken?

 

[Clint]

I think (and agree) he was saying higher temperatures are key. I haven't mastered it, but I tell you it's plenty crispy on my rotisserie. I haven't "smoked" a chicken for quite a while but intend to in the near future. Smoke/Roast??? that's what I call High Heat sometimes.

 

[Bill Farmer]

I smoke my chicken around 350*, and skin is much better

 

[THoey]

Agree. Smoke it, but at a higher temp. I light more coals to start with, leave all vents wide open, and take the water pan out.

 

[Dave from Denver]

no, you don't need to grill it. You just have to get it hot. Grilling is one way to do that.

 

[timothy]

I like to do a vertical Roaster (beer can) without the liquid.
Keep the temps up at the end, and you should have crispy skin.
Experiment, and find what works for you.

Tim