In the cold weather, I have trouble getting my WSM22 up to 325 in a reasonable amount of time, if at all. So when I smoke chicken or turkey, they don't always come out with the crispy skin I'm going for. However, I do have a culinary torch at home. Since it's Thanksgiving, and I'm under a time crunch, I may not be able to wait out for the temp to rise up all the way before throwing the bird on. If that's the case, does anyone have any tips on torching the skin, so I don't end up with rubber? I'm definitely a novice with the torch.
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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Smokers / Grills- Yoder loaded Wichita offset smoker
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Don't be afraid to start with more lit coals than you normally do. Or light another half chimney (40 briqs or so) and add them once they're well lit, toward the last 30-60 mins of your cook to raise your temp up. Crispy skin isn't a direct result of quick massive heat like a torch for the Maillard reaction, but it's the time needed to render fat out and dry it as well.
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