Can't get crispy skin!

bugplutt

Hi all,

Not sure what I'm doing wrong here but I can't get nice crispy skin on whole chickens. I tend to do them at 375' indirect. They cook beautifully but the skin is always a bit rubbish. I do use rubs on the outside but pat the chicken with kitchen towel before I put it on. 

Any ideas?

NPHuskerFL

@bugplutt‌ Go raised direct at 375℉-425℉.

Brisket_Fanatic

Coat the skin with butter before you put your seasoning on, it will help brown it up, also get it higher up in the dome. the last chicken I did was at 275 to 300 for about hour and a half and the skin was almost like cracklins. Otherwise you can also finish it direct like this one.

 

 

minniemoh

@bugplutt - I laughed out loud at your handle as I misread it the first time just as you planned! Good one!

If you wish to stay indirect, I would ramp up the temp to 425 and get the chicken higher in the dome. This gets the radiant heat from the dome to crisp up the skin more. The other thing that helps a lot is to let the bird sit uncovered in the fridge overnight to dry the skin. 

Another secret is to use a little corn starch or baking powder mixed in with your rub. I get very dry skin this way but it has been a little tough for my liking.

MJH

Pollo al mattone: Cut it in half and cook it under foiled bricks and be patient. Cook skin side down over direct at 325 for abt 15 minutes with bricks on top. Flip and cook for another 10 or so (also under the bricks). You WILL get crispy skin.

Mickey

400 RAISED / DIRECT

CANMAN1976

Raised direct but flip skin side down for last few minutes!!!

fishlessman

spatch it, cook raised direct skin side down til crispy and colorful, then flip. cook the skin side first has always worked for me, even doing it wet right out of a bag of marinade

Billy Grill Eggster

400 * F, direct and  high in the dome.

bugplutt

Thanks all. How are you raising your grid? Bricks or is there some trick I don't know. Many thanks for the advice. Think I'm cooking chicken tonight now!

jhl192

There are many ways to raise the grid from bolts, to bricks, to beer cans and others. I use an Adjustable Rig from ceramicgrillstore.com.

Mickey

bugplutt said:

Thanks all. How are you raising your grid? Bricks or is there some trick I don't know. Many thanks for the advice. Think I'm cooking chicken tonight now!

With the Adjustable Rig ( but w/o the stone ).