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

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Comments

  • Tinyfish
    Tinyfish Posts: 1,755
    popbagz said:
    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?
    Do you mean keeping the dome open. Always cook with the dome closed. You'll be fine with the smoke.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    dome closed and the daisy wheel top off.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • J-dubya
    J-dubya Posts: 173
             After reading how Franklin cooks his Turkey breasts with the skin off, I did a couple whole chickens that way and was very pleased with the results. I kept the skin on the legs and wings, but the breast was bare.  No dryness issues. 
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  • Terrebandit
    Terrebandit Posts: 1,750
    I did one tonight. 375 and way high in the dome, indirect. Perfect. 
    Dave - Austin, TX
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  • DMW
    DMW Posts: 13,833
    J-dubya said:
             After reading how Franklin cooks his Turkey breasts with the skin off, I did a couple whole chickens that way and was very pleased with the results. I kept the skin on the legs and wings, but the breast was bare.  No dryness issues. 
    I tend to prefer bare breasts as well.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,887
    DMW said:
    I tend to prefer bare breasts as well.
    Makes one ponder doesn't it ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • J-dubya
    J-dubya Posts: 173
    DMW said:
    J-dubya said:
             After reading how Franklin cooks his Turkey breasts with the skin off, I did a couple whole chickens that way and was very pleased with the results. I kept the skin on the legs and wings, but the breast was bare.  No dryness issues. 
    I tend to prefer bare breasts as well.
    Depends on the particular "specimen" for me  ;)
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