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...?
Announcement
Collapse
No announcement yet.
Low then hot for chicken?
Collapse
X
-
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.
- Likes 1
-
Club Member
- Apr 2016
- 18129
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
- Likes 2
Comment
-
Club Member
- Mar 2020
- 3545
- Muskego, WI
-
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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.
- Likes 2
Comment
-
Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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.
- Likes 1
Comment
-
Club Member
- Sep 2015
- 5075
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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.
Last edited by klflowers; May 1, 2020, 09:05 AM. Reason: Added link to HJ Leggie recipe from @troutman
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment