Smoked Chicken/Dark Leathery Skin

Unknown · September 2005

Quick question. I have a large BGE and every time I cook chicken, the chicken comes out moist in the middle, however the skin is black, rubbery/leathery, and not at all the right texture for eating. I generally cook with a 5lb chicken with a ceramic pizza stone suspended in the middle of the unit for indirect heat and the chicken rests on the grid on a v-rack with a drap pan underneath to prevent grease flare ups. I use approximately 4-6pieces of hickory spaced evenly on the coals and cook at around 300 until I reach an internal temperature of 170. This seems to take about 6 hours (an wful long time for a 5lb bird). Prior to cooking the chicken I coat it lightly in olive oil or butter and coat with kosher salt and pepper. Like I said, it was moist and tender on the inside, but the skin was not edible. I'm thinking that maybee the suspended pizza stone and drip pan are causing a temperature variable in the dome and causing the chicken to sit in the lid for far too long. Any ideas what I'm doing wrong. Thanks in advance for your help.[p]Derek

Car Wash Mike · September 2005

<p />Derek DuBrow,
I cook direct at 350. Beer butt style.[p]Mike

Chubby · September 2005

Derek DuBrow,[p]I'd start by trying a couple of things:[p]1) raise your temp to 375 to 425. You need more heat(convection) to crisp up your skin.[p]2) let your bird sit in the fridge (uncovered) for 1-2 hours before cooking. Drier skin...crisper Bird!![p]3) try to cook over as small a drip pan as possible.
you want so sheild the bird from direct flames...but you still need the hot air to have access around as much of the bird as possible.[p]Derek:[p]I know these three things will help...are they the only things to try?.... No!![p]There will be much good advice here... [p]Take the most common suggestions..start there, and add different approaches one at a time.[p]That way...you'll know what works..and what dosen't!![p]Good cookin' to you!![p]Evans

Unknown · September 2005

Car Wash Mike,[p]Looks great. What do you coat skin with? Do you take bird directly from fridge to egg? What woods do you use to smoke? Lastly, does the chicken just sit on a full beer can for the duration of cooking time and what internal temp do you take it out at?[p]Thanks for all of your help. Wish I could have a piece of that awesome looking chicken.[p]Best regards,[p]Derek

Car Wash Mike · September 2005

<p />Derek DuBrow,
I got this at Cabelas but you can get other versions at Home Depot ect.
Olive oil, straight out of the fridge but I think Chubby has a good idea.
This bird had Swamp Venom and parsley flakes. Poultry soaks up a lot of smoke, so going direct, I use a few apple/hickory chips.
I properly get rid of half the can of beer and add some apple juice.[p]Try and let me know.[p]Mike

Unknown · September 2005

Car Wash Mike,[p]Thanks for the advice. I'll give it a try and let you know how it turns out.

Unknown · September 2005

Car Wash Mike,[p]One last question. Do you use a drip pan for the chicken or a heat deflector of any kind? I'm cooking it tonight and wanted to know. If it turns out good, I'll let you know.[p]Best regards,[p]Derek

Car Wash Mike · September 2005

Derek DuBrow,
Hope you got this in time. No.[p]Mike

Unknown · September 2005

Hey Mike and Chubby,[p]The chicken came out looking almost exactly like the picture of the one Mike sent me. It was a tad bit darker, perhaps I used a little more wood (2 fist sized pieces of hickory) and maybe cooked it to a slightly higher internal temp (around 170). Regardless, the skin was delectable, and the chicken as a whole came out moist and juicy. Both of your advice definitely came in hand. Even though I didn't get Mike's last posting prior to cooking, I guessed right and cooked it direct without a drip pan. [p]This was by far, the best chicken I've cooked thus far. Let me know if you have any other good recipes (Especially anything for ribs or brisket!)[p]Take it easy and thanks again.

Smoked Chicken/Dark Leathery Skin

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