I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.
Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I've had some success with getting crispy skin that way
8 Comments
downhomechunk@midwest.social · 2 pts · 3y
What kind of weber is that?
I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.
evadetheeye@midwest.social · 2 pts · 3y
Weber Q 3200
downhomechunk@midwest.social · 1 pts · 3y
Nice
KingStrafeIV@midwest.social · 2 pts · 3y
Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I've had some success with getting crispy skin that way
downhomechunk@midwest.social · 2 pts · 3y
I've done wet brine, never a dry brine. I'll give it a shot.
KingStrafeIV@midwest.social · 1 pts · 3y
Just make sure you leave it uncovered in the fridge so the moisture can evaporate.
TheRealBoner@lemm.ee · 1 pts · 3y
Can you do longer (4+ hours) cooks with the smoke box? I’ve been wanting to try something when we go camping..
evadetheeye@midwest.social · 2 pts · 3y
4 hours is the longest I go since I can’t get the temperature below 250.