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Smoke helps make spatch chicken skin crispy

pretzelb
pretzelb Posts: 158
Thank you to whoever posted a while back about adding smoke to a spatch chicken to help make the skin more crispy. I added one apple wood chunk to the most recent spatch chicken and it did seem to make a big difference. The picture below is a bit blown out so it doesn't seem as crispy as it really was. I was also surprised to see the apple chunk nearly all intact after an hour. I'm not sure if I didn't put it close enough to the fire or if apple is very sturdy.  
image
XL egg owner, home brewer, jogger, coffee roaster, gamer 

Comments

  • tulocay
    tulocay Posts: 1,737
    Looks great
    LBGE, Marietta, GA
  • Looking pretty tasty!  I love the color that cherry adds to poultry.  I always use 2 chunks of cherry and 2 chunks of something else (right now I'm on a sugar maple kick) for my spatchcocked chickens.  I've never tried it without the smoke to see the difference, but I have never had a problem with crispy skin.
    Justin in Denton, TX
  • Terrebandit
    Terrebandit Posts: 1,750
    edited March 2014
    I think the secret to crispy skin is to get the egg temp around 350 to 375. I don't think smoke has anything to do with it, but it does yield a nice color. I just don't like the taste of heavily smoked chicken skin. Your bird looks great!!
    Dave - Austin, TX