I did a simple salt, pepper, paprika, garlic, onion rub. Did the first 1hr on smoke boost. Another 2ish at 250 and a final cook at 350 to get the internals up to 180. Taste was great. Meat was juicy. Skin was… not great. Reheating under the broiler fixes the skin but hot off the smoker it was super chewy. Any tips on getting the skin right?
by mikedolan03
2 Comments
Gotta go hot for chicken. I would do smoke boost for like 30 min and then crank it up to 400 until it reaches 175-180 internal temp
Make sure skin is dry beforehand. Then I’ll brush on a bit of oil as well to help it crisp up
I do chicken legs/thighs on my Searwood at 375, get’s plenty of smoke flavor for me (Lumberjack pellets, and chicken takes the smoke easy) and the skin is crispy. I don’t see much point in doing chicken low and slow, the smoke flavor just overwhelms it IMHO.