Can't get nice crispy skin on a whole chicken with an indirect cook?

popbagz

I think I'm cooking it too low of a temp. I've been using 250' until internal temp of 165'. Chicken is juicy but skin is mushy and pale. Any suggestions?

loveTheEgg

Try spatched raised direct 400 for one hour. U will get it then! 

The Cen-Tex Smoker

I cook raised indirect at 400-450 to internal of 160-165 (breast). olive oil salt and pepper. Very crispy

Eggcelsior

I like to do it in a CI skillet too. The skin has a fried quality on the bottom. Preheat the pan in the egg.

mkmkmk

Most people would also suggest leaving the chicken skin side up uncovered in the fridge overnight . I leave mine after seasoning it.  I think it dries the skin out a little. 

I've heard about some people poking holes into the skin but I haven't tried that .

I cook mine raised direct skin side down first for about 20 or 25  minutes at around 380 to 400ish. And then flip it around and add the meat probe to the breast and cook till 160. 

The Cen-Tex Smoker

good call MK. I always brine and dry for a few hours if not overnight. That makes a huge difference. Even when I don't have time though the high heat will fix you up. 250 chicken = rubbery skin.

mkmkmk

This isn't related to the thread but I don't know how to make a new thread. I recently bought a lodge 5qt cast iron dutch oven and I'd like to know what the best temps are for cooking chicken with the lid on or off? 

Some people put coals on top of the lid.  does anyone have any experience With this ?

Mattman3969

I really like the CI skillet method @eggcelsior said. Get egg to 500 and preheat the skillet for 45mins.  Or I get good results like CT said indirect but I will start the bird about 425 and finish closer to 500.  The skin will be potato chip crunchy.  

The Cen-Tex Smoker

mkmkmk said:

This isn't related to the thread but I don't know how to make a new thread. I recently bought a lodge 5qt cast iron dutch oven and I'd like to know what the best temps are for cooking chicken with the lid on or off? 

Some people put coals on top of the lid.  does anyone have any experience With this ?

When you want to start a new thread, look up at the top right of your screen and there is a big green "new discussion" button.

ryantt

Agree with the 400 degree mark being best.  I've also dusted it with cornstarch to help dry out the skin...so far they've turned out pretty well. 

popbagz

Thanks so much folks... I'll try the raised and direct method!

mkmkmk

The Cen-Tex Smoker said:

mkmkmk said:

This isn't related to the thread but I don't know how to make a new thread. I recently bought a lodge 5qt cast iron dutch oven and I'd like to know what the best temps are for cooking chicken with the lid on or off? 

Some people put coals on top of the lid.  does anyone have any experience With this ?

When you want to start a new thread, look up at the top right of your screen and there is a big green "new discussion" button.

Thanks! 

mkmkmk

Has anyone tried an extreme raised method? 
In my opinion having the chicken really high up and  close to the egg walls would help? The egg wall would reflect a lot of heat . 

pgprescott

All good suggestions. The corn starch is a sure thing. Ultra crispy skin guaranteed. 

victor1

I just did two roast chickens this past Sunday. I did them indirect, legs up with  beer can vertical racks.  About two hours at 350 or so.  Very crispy and very juicy.  I also put a pan of carrots and potatoes underneath in a little butter, roast vegetable seasoning and Papa Murphy's Parmesan Herb.  They may have been a little over done but the flavor was excellent.   I used a foil pan, something heavier would be better.  Also, patted the chicken dry, no olive oil.

Chicklet

Marking my spot... I also have this issue and need to get that crispy skin action!  

nth78

loveTheEgg said:

Try spatched raised direct 400 for one hour. U will get it then! 

This. Also leave the chicken uncovered in fridge for 24 hours.  It will dry the oil out of the skin

FooserX

I have cooked so much chicken on my bge, and the skin KILLS me! The meat is perfect, but the skin is a rubber tire.

What do you guys mean by "raised"? Is that a grill grate that I have to buy special that is elevated above the normal grate?

I left out some wings overnight in the fridge to cook today - really looking forward to seeing if that helps with the rubber skin.

ads75

@FooserX
Raised is referring to the cooking level of the grate. Raised is above the gasket level. You may need to use a second grid, and nuts and bolts, or empty beer/soda cans to raise the level. Or you can look into some of the stuff from Ceramic Grill Store.

nth78

FooserX said:

I have cooked so much chicken on my bge, and the skin KILLS me! The meat is perfect, but the skin is a rubber tire.

What do you guys mean by "raised"? Is that a grill grate that I have to buy special that is elevated above the normal grate?

I left out some wings overnight in the fridge to cook today - really looking forward to seeing if that helps with the rubber skin.

How did it turn out?

FooserX

Well I am reporting back that leaving out chicken over night to dry up 100% works! I tried it on both wings, and a whole chicken.

I did notice there is a ton of new juice at the bottom of the pan overnight, so I should probably overnight the chicken, drain the juice, and let it dry out some more before I get home to smoke it.

Wings turned out super, chicken skin turned out bite through. I will need a few more cooks with drying the skin out to be sure, but 2 for 2 is promising.

popbagz

You left the chicken out over night? Or you left it uncovered in the fridge overnight?

Helmet

I was having this same issue, what I did (as others have suggested) is to spatch, then paper towel dry the chicken skin, then coat it with corn starch and leave it uncovered in the fridge overnight. Then before cooking I hold the chicken up and use a spoon to scrape all the cornstarch off. Then I olive oil the skin, coat in Raising the steaks and throw it on the grill (place-setter with legs up, drip pan, chicken legs towards the back of the egg). The skin ends up much better than other methods I've tried. 

Mickey

Raised 400 DIRECT & Spachcocked /// Note: do the same for wings, legs, etc. also very same for turkey.  

jaydub58

When spatchcocking, I have had good results with mixing some corn starch in with my rub.
Good crispy skin. 

FooserX

I have not tried "raised" as I do not have anything to raise the level of my grill grate. I guess that will be next for purchase.

I just leave my chicken covered in the fridge overnight to dry out. Need to find a slightly raised great for that pan as well so the chicken doesn't marinate in it's own juices when they drip to the bottom.

popbagz

If I try this raised direct at about 400' can I put a catch pan on the lower grate to catch the fat drippings? Or will that interfere with the direct heat for browning the skin?

Tinyfish

I'm in the raised indirect camp and cook about 400f to 425f. Here is one I did this week. I rubbed in olive oil and used my favorite rub Cimarron Doc's Sweet Rib Rub.

Darby_Crenshaw

'direct' means it can see the fire. a pan makes it indirect

popbagz

Thanks, That's what I thought. Then how do you deal with all that smoke created by the drippings? Do you cook with the top open?

Sea2Ski

When cooking >350 I do not use a top.  Leave the top off @popbagz