Low then hot for chicken?

[smarks112]

For chicken with crispy skin, I like others have had more success going hot - 375 - 500. I just got a fan for my fireboard, and I was wondering if people have had success with a multi stage cook starting the first 30-60 mins at 225-275 for maximizing the smoke flavor and then ramping up to 400+ to finish the skin? Curious how this compares to going hot the whole time or slow the whole time and searing at the end...?

[grantgallagher]

what kind of cooker? by the reference to low temp to maximize smoke, are you referring to a pellet grill? if so, i have no idea, lol. If its charcoal then ive always just went hot with a wood chunk or two and never had any problem. If anything, its easier to oversmoke chicken than undersmoke in my experience.

[RonB]

I normally front sear the skin then go hot 'till it's done. But go ahead and give it a try, Then report yur results here.

[Jfrosty27]

I cook on a pellet cooker. I go for about an hour on the "extreme smoke" setting of 180 degrees, then crank it up to 400 until done. Turns out moist and tender inside, crispy outside.

[jfmorris]

I don't have a Fireboard, but do have a Party Q fan controller. My experience there, is if you are cooking low and slow around 250, then want to ramp up to 350-400, it will take a LONG time with the fan running full blast. You don't say what cooker you are using, but based on my experience with the Party Q on a Weber Kettle and Slow 'N Sear, you don't have a lot of coals going for 225-250, but need most of them lit for 350-400, and while the fan can get you there, its a long slow ramp.

A more effective option might be to just light a half chimney of charcoal to dump in when you want to ramp the temperature up, that way you can boost the temp much more quickly.

[klflowers]

I have only done low and slow when I do whole chickens on the wsm, but the skin is never crispy. Maybe spatchcock then low then crisp up the skin over a roaring fire? I have a couple of whole chickens in the freezer. If I remember this thread (which is a crapshoot at my age) I may try that out. For chicken wings, legs and thighs, I always use the vortex.

Edit - OK, I forgot about this (see what I mean about age???) I made these awhile back and they came out excellent. So good that I bought the cookbook.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/chicken-turkey-and-duck-recipes/609161-the-h-j-leggie-texas-low-slow-chicken

[smarks112]

Should have added the cooker, sorry! M1 Stick Burner. So the ability to ramp up temp would be a bit easier with feeding the fire more fuel (splits).