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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Air Chilled Chicken

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  • Top | #1

    Air Chilled Chicken

    Is there a process that can be done to a water chilled chicken to make it like a air chilled chicken that anyone has tried?

    Like maybe put it in the fridge a certain number of hours or something before cooking. I heard the air chilled skin is much more crispy.

  • Top | #2
    I usually store mine either overnight or for a few hours uncovered on a rack in the fridge after dry brining it. not sure if that's what you mean, it's not really a process per se.


    • BriggsBBQ
      BriggsBBQ commented
      Editing a comment
      I guess I am looking for something like what you have done then comparing that to a store bought air chilled chicken without doing anything.

  • Top | #3
    Not sure what a water chilled chicken is, but try dry brining with salt uncovered in the fridge overnight. That helps dry the skin out and makes it more crispy. Some recommend adding a bit of baking soda to help with drying the skin - I tried it once and didn't like the results, but I may have messed up the technique. Here is a pretty good post about it:



    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      Most chickens are dumped into a chill tank of ice water after slaughter to get them down to temp. Air chilled are chilled with air. https://www.organicauthority.com/eco...the-difference

    • klflowers
      klflowers commented
      Editing a comment
      ComfortablyNumb, will you be my new daddy? Hold up, you would want me to work on the farm, so lets forget about that...

      Thanks for the knowledge though. So now I am going to be in Publix going is that chicken air dried???

    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      @klfowers LOL, well at least if you came to visit I'd know how to get you to leave! ;-) The previous owner's son came last fall to show me how to winterise the irrigation. He told me growing up he had to water the orchards with hand lines. Just before he went to college his dad made him put in micro sprinklers because the dad was going to have to take over irrigation. Now that's just plain cold!

  • Top | #4
    I have used this technique and it works well. YMMV. https://www.seriouseats.com/2016/10/...ng-powder.html


    • pkadare
      pkadare commented
      Editing a comment
      I've also done this. Just be aware that some find this adds a bitter taste to the bird. I'm fine with it, but SWMBO isn't so this technique is no out of my repertoire.

    • Thunder77
      Thunder77 commented
      Editing a comment
      You must use ALUMINUM-FREE baking powder. That usually eliminates the bitter taste.

  • Top | #5
    Stand it up. Try the beer can rack we all know you have laying around. 😃🤔🤔


    • Top | #6
      So if you buy a chicken that has been water chilled, while the methods listed above will help to ensure crisp skin, you're not going to be able magically transform that bird into an air chilled one. The damage, absorption of water (anywhere from 2 to 12% of the weight of the bird when sold), reduction of flavour, etc. is already going to have happened and can't readily be reversed.
      If air chilled chicken is what you're seeking (and I buy them exclusively) then that's really what you need to source.


      • Top | #7
        To answer the OP's question, air or water chilling probably has little to do with the crisping of the skin. I've found that salt brining, drying overnight in the refrigerator and little tricks like using baking powder, all help in getting that skin ready to crisp up as the guys have said. Then hitting it with high heat, like over 300*, will be necessary to complete the technique.

        The main reason I prefer air chilled over water chilled is the amount of moisture the chicken takes on while in it's chilling vat. That vat is also a probably heavily chlorinated to remove bacteria, so that jacuzzi brew is being trapped in the bird. Not a very savory thought. Air chilled, on the other hand, avoids the vat dip and gets cooled down to temperature via large chilling rooms. The same thing is accomplished, but you end up with a bird that isn't as full of unnecessary moisture, moisture you pay for and just runs out all over your cutting board.

        Of course to close the circle, air chilled chickens are usually much smaller and a heck of a lot more expensive. My justification is like buying prime meat for its superior quality and end result.


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Are you aware of any plants using chlorine? The reason I ask is the plants I work in haven't used it in almost 15 years.

        • Troutman
          Troutman commented
          Editing a comment
          Just from what I’ve read. How else would you disinfect the water?

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          They use potable water you could drink (city water I drink at home). It's about utilizing an antimicrobial during the chilling process. These days most use PAA (approx. 5.6% peracetic acid, 26.5% hydrogen peroxide, the rest inert ingredients) in specific ppm. Plants with air chilled and water chilled found more pathogenic bacteria on the air chilled at the completion of chilling, which they attributed more to the physical actions of water chilling since both had antimicrobials applied.

      • Top | #8
        In one of my smoking books they say to refrigerate until the skin is tacky to the touch 2-3 hours. They recommend some kind of rack to expose the bird on all sides to the air. Then cook at heat of 325-350. The tackiness does two things allows smoke to adhere better and the skin to crisp.


        • Top | #9
          I will pat the bird dry on the surface. Then I add salt to dry brine and place that bird on an elevated wire rack. This allows for airflow under the bird. (I also place a small fan in the fridge to help dry out the surface.)

          I will leave it in the fridge for a good 24 hours and then add my rub and cook it hot and fast, or fry it up in the RV Works. The results are amazing. Crispy, flaky skin that is truly amazing to eat.