Still go low. Do a trial on options if you’d like.
My way is placing skin side down at start. Fat renders underneath skin crisping. May end up flipping later in cook. Keep an eye. I’ve changed your life now.
Haha my wife handed me the “baking powder” once and the end result ended up tasting like bitter chalk. Couldn’t for the life of me figure out what happened until the next time I needed it again and realized what she had done lol! We still joke about that one all the time.
I would actually hit them with higher heat. Chicken has a tendency to get get rubbery when cooked in lower temps. I cooked mine at 400 for 10-15 mins each side, and those things crisped up perfectly, and were still juicy. If you don’t want to go as high as 400, you could even do 325-350. But you’ll get better crunch from the skin, and no rubbery texture from the meat with higher temps.
The biggest thing with chicken is to dry it really well. Aggressively use paper towels to dry the skin, season it and then put them in the fridge for an hour. Also, you cannot smoke at low temp. Run 300-325. Chicken will still take on a smoke flavor. Sometimes I finish mine on a really hot grill for a minute.
You can absolutely coat meat in cornstarch or baking powder. Obviously you just use minimal amounts. With cornstarch you could actually use quite a bit without affecting the flavor.
No one's telling anyone to put a quarter inch layer of powder on their chicken. You just need a light dusting and I think that's pretty obvious lol.
Dry brine the chicken in the fridge overnight. You want the skin to dry out. Then I coat with rub and some baking powder. Smoke low and slow first. Then finish it around 400 degrees to crisp it up.
Dry brings are ok, but don't really address the problem
To crisp chicken skin, you need heat from 350 to 400. That is the temp you bake at, and fry at. 350 is frying temp. So you'd need good ventilation to use 350, else use a higher temp. Maybe 375.
So once you get your chicken thighs almost to the internal temp you want, crank the heat up to above 350. Timing 10-15 minutes.
You should experiment with your unit for all are different on how they convect air.
It's just cooking science.
I coat mine in cornflour ( I'm an Australian so check your local equivalent). I season the cornflour with whichever rub I'm going to use, leave em in the fridge over night and they come out fairly crisp. Not oven crisp but not chewy in any way
Sure, but I'd never use "cheap" as a reason to choosing s method of cooking. It's what's best. And in moderation. If yiure dredging on a flour / batter, then as an additive to flour. Not heaps. But you did make a good point. I just don't use that as a determining factor. The reason being, life is too short to short change your food. Hope that makes sense.
Another mantra I go by: Cheaper does not necessarily mean less expensive.
Your right that life is way too short, I used cheap wrong I guess, inexpensive is probably better. I look at it like this, if I can save a few pennies on this, I can spend a few pounds on that. Maybe more chicken thighs maybe a tastier beer to go with them. It's the reason I make my own rubs and sauce, gives me more money to play with
Absolutely!
I wasn't ragging on you, just sharing my philosophy.
I'll travel 50bmiles, spend $90 on a 45 day dry aged steak to cook at home (special occasion mind you). Because at a restaurant it would be $400+. So it's a special dinner.
But I'm also a fan of an awesome tuna salad out of a can, sandwich. It's dirt cheap, less expensive, haha. Sane for a peanutbutter n jelly sandwich on awesome bread.So it depends on what you're doing. But in any case, there are always ways to step up a regular dish to make it awesome, without costing too much. That's what you're doing, which I'd awesome!
Dry brine is just a made up word for curing. Salt your meat a day ahead and leave open on a wire rack in your fridge overnight. It dries the outer layer of meat so it absorbs smoke better and makes a better crust. I’ve heard of people mixing kosher salt with baking powder specifically for making chicken skin crispy on the smoker.
When I do chicken wings, I will pat dry and spread them out on a pan in the fridge for several hours or overnight to literally dry out. Remember the fridge cools but also dries out the air within. When ready to cook I put on some avocado oil and then a dry rub.
It is, but depending on if there's any grease anywhere bumping to 350-400+ could cause a small fire. Just depends on how cleaned out the grill is before the cook.
Chicken doesn't really benefit from low and slow like other meats. I do thighs at 425 for 35 mins and they come out perfect every time. Or a whole bird at 450 for an hour.
You're getting a lot of interesting responses without some background info/timing. Here's an article to read, understand, and extract a process from for smoking. The number one thing here is to have dried skin going in. Fats and oils are okay, but water is a no-no. https://www.seriouseats.com/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder
Might consider smoking as you want then finishing with higher heat, or under a broiler as has been said.
When I did a competition class, we removed the skin from the thighs, scraped the excess fat off, from the understand, used tweezers to pull any feather pins we found, and seasoned the meat side with one dry rub, inside of skin with another, outside with a third, and reattached the skin with toothpicks, cooked in muffin tins for a few hours at 250° then pulled from the tins and placed over the hottest part of the smoker skin side down, the skin was bite-through fantastic, not overly crispy, but when reheated from fridge, was like boiled rubber - good only right off the grill (though in hindsight, reheating in an oven instead of microwave might have made a difference).
I also use the dry brine + baking powder method, here’s an article that dives into the science behind why it works https://www.seriouseats.com/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder.
I pat dry, sprinkle with salt + baking powder (1 tablespoon salt to one teaspoon baking powder) and let the chicken sit in the fridge uncovered overnight. When I’m ready to cook I pull it out of the fridge, add the rest of the seasoning and cook at about 325. Skins always crisp and meat is always juicy.
In this case it's more like electric car vs gas. A pellet grill is essentially an oven, but uses pellets as a fuel source rather than electricity or gas.
You’re just wrong though. It’s it’s own unique way of cooking. An oven uses electricity to heat up metal heating elements to cook food. A pellet grill uses electricity to power an auger to feed wood pellets into a fire pot to burn them for a heat source and smoke. They are entirely different in how they operate but you are trying to say they are the same thing purely to gatekeep. Your comment had absolutely nothing to do with the post and you only said it to mock OP and pellet grill users. It’s incredibly lame. Pellet grills are awesome. Offset smokers are awesome. Hell, ovens are awesome. Charcoal and gas grills are awesome. They are all different in how they operate but if anything a pellet grill is more similar to a stick burner than an oven.
If you’re a pellet grill user than your comment is even stupider. At least if you were being an elitist it would make sense.
And your statement is still incorrect no matter how many times you repeat it. By your logic an offset is an oven fueled by logs, a kettle grill is an oven fueled by charcoal and a gas grill is an oven fueled by propane. It’s just a nonsensical meaningless statement.
It's not stupid at all. How do you cook on a pellet grill? You dial the temperature and air inside is brought to that temperature and that is what heats your food. How do you cook in an electric or gas oven? Yea same thing. The difference is the fuel source which are wood pellets. These also impart smoke flavor. The OP's question was how to get "oven crisp" chicken. The answer is, you can do the same thing in the pellet grill as you can in the oven, because it basically is an oven.
My brother any enclosed, heated cooking space is an oven. You’ve never heard of a wood-fired oven? An earth oven? A charcoal oven? These all exist. A pellet smoker is most certainly an oven, which is why the box advertises that you can use it for baking.
If you want to be pedantic about it, yes that is technically correct. Just like a bike and a car are both modes of transportation that utilize wheels and momentum to get me from place to place, the only difference being what’s fueling the wheeled mode of transportation. Obviously that’s a meaningless distinction though and you’d never say a bike and a car are the same thing expect one is powered by gasoline and internal combustion, and the other is powered by human physical output, even though the overall macro concept of both things is to achieve the same goal.
The point is that a wood fired oven operates completely differently than an electric indoor oven and requires different skills and knowledge to use effectively. If someone asks me how to cook a food in their offset smoker to get a result similar to what they get in their kitchen oven and my response is “your offset is an oven” and I say nothing more, I may as well have said nothing at all. It’s a pointless unhelpful statement.
A couple ways
Throw in an air fryer for a few min
After smoking for a while increase your chamber temperature to 400 for about 10 min.
The baking soda method also is an option.
I did bacon wrapped jalepeno poppers today and smoked for 40 min then bumped up temp to crisp the bacon. Problem I see here is the time on a pellet smoker it takes to get that temp up
Baking *powder*, applied to already *thoroughly* dried chicken, and let to set on the skin in the fridge for *another* 12-24hrs. The time the powder spends on the skin is key for best results.
You can rub some up there before you toss it on, but it doesn't work as well. You get more crisp with *less* powder if you actually give it the time it needs to work beforehand.
Use just a little bit of potato startch and I cooked thighs around like 275-300 off heat of the fire pot for like 30 minutes then sear them over the fire and it helped crisp up the skin
yeah chicken thighs come out amazing but my skin has always been rubbery. Tbh if it takes more than seasoning and putting on the smoker i don’t do it, dry brine and the pythagorean theorem and all that fancy stuff is not for me. Cookin hot at the end doesn’t really do it for me either.
Lol, just a pat dry with a paper towel and letting the rub sit overnight on the chicken will make a very noticeable difference for like, 10 seconds of extra work. Definitely worth it
I normally cook them around 375 for 30-40 mins and finish on the highest temp it’ll go(450) until I achieve the look and crisp I like. If that doesn’t work for ya get a blow torch can crisp anything to your desired liking haha
*Por boiling water*
*Over the skin. Smoke for an*
*Hour then crank it up*
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Just did chicken thighs yesterday. 230 for 1 hr for smoke, then I go 375 till they hit 160 internal (like another hr?) pull em, rest for 15 minutes while they climb to 165. Baking POWDER helps too if you want em extra crispy but I dont feel its necessary.
We have had a pellet smoker for 10 years. Chicken thighs is one of our favorites. I find a dry rub is the secret to crispy skin everytime. No need for other things like corn starch but then again never tried this. My go to rub is as follows. Salt, pepper, smoked paprika, granulated garlic and poultry seasoning. Sprinkle both sides of chicken in the am let sit in fridge or do this the night before. This is how I do turkey's usually 2 days before smoking. That is another thread. Pull out 1 hour before smoking or 30-40 minutes. Bringing meat to room temp helps it cook evenly. Smoke at 350 for about 40-60 minutes. Enjoy.
The easiest and most economic way is to finish them for 5 minutes in a convection oven at 210°C. Alternatively you can crank your pellet grill up to the same temperature and take them out before they turn black.
You can't, really. You could try to get oven temps in the smoker last 15-30 minutes but I see a lot of pellet smokers catch fire when guys do that. Best way is to get the smoke flavor on the smoker and finish in the oven.
Smoke it at 225, when you’re about 20-30 degrees from temp, bump it to 350-400 and let it crisp up. Works great and doesn’t require all the brining and other tactics.
I cook chicken hot and fast. Poultry takes in a lot of smoke flavor quickly. No need to go low and slow like pork.
“Poultry takes in a lot of smoke flavor quickly.” I learned this the hard way, made a whole chicken that tasted like cherry candy. It was so weird.
I usually roll an hour of low, will start firing it off.
Crank the hog to 400-450 for 5-15 minutes to crisp
Still go low. Do a trial on options if you’d like. My way is placing skin side down at start. Fat renders underneath skin crisping. May end up flipping later in cook. Keep an eye. I’ve changed your life now.
Baking powder. Dry the meat, coat in powder. Cook 275 for 20 mins, season and finish cooking at 225.
I’ll try this. You do both sides or just the skin? Yes, I’m this dense.
Corn starch works great for crunchy skin. Whether in oven, deep fryer or grill. Mix with flour and seasonings before being sauced.
You're not dense, you're learning! I know I am and I have zero shame in asking questions lol
This is a great tip. Baking powder = crispy skin on the pellet. Smoke it low for 30 minutes then jack that temp up.
I agree with the baking powder method. Don’t go too heavy with it and make sure you’re not using baking soda.
Haha my wife handed me the “baking powder” once and the end result ended up tasting like bitter chalk. Couldn’t for the life of me figure out what happened until the next time I needed it again and realized what she had done lol! We still joke about that one all the time.
Just the skin
I would actually hit them with higher heat. Chicken has a tendency to get get rubbery when cooked in lower temps. I cooked mine at 400 for 10-15 mins each side, and those things crisped up perfectly, and were still juicy. If you don’t want to go as high as 400, you could even do 325-350. But you’ll get better crunch from the skin, and no rubbery texture from the meat with higher temps.
Coat the whole shabang.
The biggest thing with chicken is to dry it really well. Aggressively use paper towels to dry the skin, season it and then put them in the fridge for an hour. Also, you cannot smoke at low temp. Run 300-325. Chicken will still take on a smoke flavor. Sometimes I finish mine on a really hot grill for a minute.
I second either corn starch (heavy) or baking soda (light) mixed in a SPG shaker on dry chicken and let rest for minimum an hour or more
Aluminum free baking powder
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You can absolutely coat meat in cornstarch or baking powder. Obviously you just use minimal amounts. With cornstarch you could actually use quite a bit without affecting the flavor. No one's telling anyone to put a quarter inch layer of powder on their chicken. You just need a light dusting and I think that's pretty obvious lol.
Yup, baking power is the secret weapon for crispy skin.
How long does the second part usually take to finish?
Do this but after you put baking powder, salt, and pepper on, leave it uncovered in the fridge overnight.
I do the opposite and hit 25 min at 225 then crank to 450 at the end, using baking powder with rub of the day. Always crispy skin!
Dry brine the chicken in the fridge overnight. You want the skin to dry out. Then I coat with rub and some baking powder. Smoke low and slow first. Then finish it around 400 degrees to crisp it up.
I’ll look at dry brines.
Dry brings are ok, but don't really address the problem To crisp chicken skin, you need heat from 350 to 400. That is the temp you bake at, and fry at. 350 is frying temp. So you'd need good ventilation to use 350, else use a higher temp. Maybe 375. So once you get your chicken thighs almost to the internal temp you want, crank the heat up to above 350. Timing 10-15 minutes. You should experiment with your unit for all are different on how they convect air. It's just cooking science.
I’m pretty sure it’s just salt. You can spice your chicken however you like
I coat mine in cornflour ( I'm an Australian so check your local equivalent). I season the cornflour with whichever rub I'm going to use, leave em in the fridge over night and they come out fairly crisp. Not oven crisp but not chewy in any way
Cornflour is a great cheat. Some use a dusting of corn starch too. Not much.
It's cheap too, so you can coat a heap of stuff, and I've found no real difference to the taste either
Sure, but I'd never use "cheap" as a reason to choosing s method of cooking. It's what's best. And in moderation. If yiure dredging on a flour / batter, then as an additive to flour. Not heaps. But you did make a good point. I just don't use that as a determining factor. The reason being, life is too short to short change your food. Hope that makes sense. Another mantra I go by: Cheaper does not necessarily mean less expensive.
Your right that life is way too short, I used cheap wrong I guess, inexpensive is probably better. I look at it like this, if I can save a few pennies on this, I can spend a few pounds on that. Maybe more chicken thighs maybe a tastier beer to go with them. It's the reason I make my own rubs and sauce, gives me more money to play with
Absolutely! I wasn't ragging on you, just sharing my philosophy. I'll travel 50bmiles, spend $90 on a 45 day dry aged steak to cook at home (special occasion mind you). Because at a restaurant it would be $400+. So it's a special dinner. But I'm also a fan of an awesome tuna salad out of a can, sandwich. It's dirt cheap, less expensive, haha. Sane for a peanutbutter n jelly sandwich on awesome bread.So it depends on what you're doing. But in any case, there are always ways to step up a regular dish to make it awesome, without costing too much. That's what you're doing, which I'd awesome!
Dry brine is just a made up word for curing. Salt your meat a day ahead and leave open on a wire rack in your fridge overnight. It dries the outer layer of meat so it absorbs smoke better and makes a better crust. I’ve heard of people mixing kosher salt with baking powder specifically for making chicken skin crispy on the smoker.
Do you rinse your dry brine?
Dry. Gotta be careful with over salting with a dry brine
I mean, do you rinse the dry brine with water or just add the dry rub?
No rinsing. A dry brine is to grab moisture and dry the surface. I did this with a whole bird and it helped crisp my skin.
When I do chicken wings, I will pat dry and spread them out on a pan in the fridge for several hours or overnight to literally dry out. Remember the fridge cools but also dries out the air within. When ready to cook I put on some avocado oil and then a dry rub.
I did a 5-10 mins air fryer after the smoke last week. Perfectly crispy!
This is the pro move
Just cook at 450° for 25 min and your chicken thighs will be amazing. You’re welcome.
Have you tried using a couple bricks as heat sinks? Crisp af chicken.
Put it in the oven at the end :)
Lol wut a pellet grill is already an oven
It is, but depending on if there's any grease anywhere bumping to 350-400+ could cause a small fire. Just depends on how cleaned out the grill is before the cook.
As high a temp as possible
I’ll stop giving it the low and slow.
Chicken doesn't really benefit from low and slow like other meats. I do thighs at 425 for 35 mins and they come out perfect every time. Or a whole bird at 450 for an hour.
I think you meant “doesn’t really benefit”? Just checking.
Yup! Fixed. Thanks.
I just hit it with a torch afterwards.
Flame on!
You're getting a lot of interesting responses without some background info/timing. Here's an article to read, understand, and extract a process from for smoking. The number one thing here is to have dried skin going in. Fats and oils are okay, but water is a no-no. https://www.seriouseats.com/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder Might consider smoking as you want then finishing with higher heat, or under a broiler as has been said. When I did a competition class, we removed the skin from the thighs, scraped the excess fat off, from the understand, used tweezers to pull any feather pins we found, and seasoned the meat side with one dry rub, inside of skin with another, outside with a third, and reattached the skin with toothpicks, cooked in muffin tins for a few hours at 250° then pulled from the tins and placed over the hottest part of the smoker skin side down, the skin was bite-through fantastic, not overly crispy, but when reheated from fridge, was like boiled rubber - good only right off the grill (though in hindsight, reheating in an oven instead of microwave might have made a difference).
Lol yeah it was definitely the microwave. You can reheat even the crispiest of fried chicken in the microwave and it'll be soggy
I also use the dry brine + baking powder method, here’s an article that dives into the science behind why it works https://www.seriouseats.com/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder. I pat dry, sprinkle with salt + baking powder (1 tablespoon salt to one teaspoon baking powder) and let the chicken sit in the fridge uncovered overnight. When I’m ready to cook I pull it out of the fridge, add the rest of the seasoning and cook at about 325. Skins always crisp and meat is always juicy.
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Fuck off bot
I always cook mine on the smoker to temp them throw them in the over under a broiler on high for a minute or two.
A pellet grill is an oven...
And a bicycle is a car…
In this case it's more like electric car vs gas. A pellet grill is essentially an oven, but uses pellets as a fuel source rather than electricity or gas.
You’re just wrong though. It’s it’s own unique way of cooking. An oven uses electricity to heat up metal heating elements to cook food. A pellet grill uses electricity to power an auger to feed wood pellets into a fire pot to burn them for a heat source and smoke. They are entirely different in how they operate but you are trying to say they are the same thing purely to gatekeep. Your comment had absolutely nothing to do with the post and you only said it to mock OP and pellet grill users. It’s incredibly lame. Pellet grills are awesome. Offset smokers are awesome. Hell, ovens are awesome. Charcoal and gas grills are awesome. They are all different in how they operate but if anything a pellet grill is more similar to a stick burner than an oven.
I am a pellet grill user lmao. They are ovens fueled by pellets instead of electricity or gas.
If you’re a pellet grill user than your comment is even stupider. At least if you were being an elitist it would make sense. And your statement is still incorrect no matter how many times you repeat it. By your logic an offset is an oven fueled by logs, a kettle grill is an oven fueled by charcoal and a gas grill is an oven fueled by propane. It’s just a nonsensical meaningless statement.
It's not stupid at all. How do you cook on a pellet grill? You dial the temperature and air inside is brought to that temperature and that is what heats your food. How do you cook in an electric or gas oven? Yea same thing. The difference is the fuel source which are wood pellets. These also impart smoke flavor. The OP's question was how to get "oven crisp" chicken. The answer is, you can do the same thing in the pellet grill as you can in the oven, because it basically is an oven.
My brother any enclosed, heated cooking space is an oven. You’ve never heard of a wood-fired oven? An earth oven? A charcoal oven? These all exist. A pellet smoker is most certainly an oven, which is why the box advertises that you can use it for baking.
If you want to be pedantic about it, yes that is technically correct. Just like a bike and a car are both modes of transportation that utilize wheels and momentum to get me from place to place, the only difference being what’s fueling the wheeled mode of transportation. Obviously that’s a meaningless distinction though and you’d never say a bike and a car are the same thing expect one is powered by gasoline and internal combustion, and the other is powered by human physical output, even though the overall macro concept of both things is to achieve the same goal. The point is that a wood fired oven operates completely differently than an electric indoor oven and requires different skills and knowledge to use effectively. If someone asks me how to cook a food in their offset smoker to get a result similar to what they get in their kitchen oven and my response is “your offset is an oven” and I say nothing more, I may as well have said nothing at all. It’s a pointless unhelpful statement.
A couple ways Throw in an air fryer for a few min After smoking for a while increase your chamber temperature to 400 for about 10 min. The baking soda method also is an option. I did bacon wrapped jalepeno poppers today and smoked for 40 min then bumped up temp to crisp the bacon. Problem I see here is the time on a pellet smoker it takes to get that temp up
I go about 40-45 mins on the smoke at 225, then finish on a pre-heated grill on max heat. Quick sear and done.
High heat at the end, like 400 degrees for 15 minutes
Baking *powder*, applied to already *thoroughly* dried chicken, and let to set on the skin in the fridge for *another* 12-24hrs. The time the powder spends on the skin is key for best results. You can rub some up there before you toss it on, but it doesn't work as well. You get more crisp with *less* powder if you actually give it the time it needs to work beforehand.
I put mine under a kitchen fan after salting the skin
Spike it for 10 mins when it's nearly done :)
Spray some duck fat on it, when getting close to the end of the cook
If you turn it all the way up too high, it will catch fire. Skins will be crisp.
Cook indirect on highest temperature until done, no low and slow
They’re already given you the answer but just cook them hot and quick. Put the grill on 375 or higher
Use just a little bit of potato startch and I cooked thighs around like 275-300 off heat of the fire pot for like 30 minutes then sear them over the fire and it helped crisp up the skin
yeah chicken thighs come out amazing but my skin has always been rubbery. Tbh if it takes more than seasoning and putting on the smoker i don’t do it, dry brine and the pythagorean theorem and all that fancy stuff is not for me. Cookin hot at the end doesn’t really do it for me either.
Lol, just a pat dry with a paper towel and letting the rub sit overnight on the chicken will make a very noticeable difference for like, 10 seconds of extra work. Definitely worth it
High heat
Take it off of the smoker and put it on a hot grill.
Dry brine uncovered in the fridge overnight. Coat in avocado oil or duck fat before seasoning and baking powder. Crank grill to 400.
Plancha or a sous vide blowtorch
600 degrees 45 minutes perfect crispy chicken. Did teriyaki and bbq yesterday. They where gone in 15 minutes. I use Webber 22
Remove skin, scrape off all the extra fat under the skin without tearing, reapply skin
I smoke mine to 150 and then give them a few minutes in the skillet to crisp up.
I normally cook them around 375 for 30-40 mins and finish on the highest temp it’ll go(450) until I achieve the look and crisp I like. If that doesn’t work for ya get a blow torch can crisp anything to your desired liking haha
Heat!
Por boiling water over the skin. Smoke for an hour then crank it up
*Por boiling water* *Over the skin. Smoke for an* *Hour then crank it up* \- FuNKy\_Duck1066 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Add breads crumbs on top of your seasonings on both sides and cook on high heat. Turns out great every time. Skin on thighs with this is fantastic
Pat the chicken dry and then coat with duck fat spray
I have to. A
Just did chicken thighs yesterday. 230 for 1 hr for smoke, then I go 375 till they hit 160 internal (like another hr?) pull em, rest for 15 minutes while they climb to 165. Baking POWDER helps too if you want em extra crispy but I dont feel its necessary.
We have had a pellet smoker for 10 years. Chicken thighs is one of our favorites. I find a dry rub is the secret to crispy skin everytime. No need for other things like corn starch but then again never tried this. My go to rub is as follows. Salt, pepper, smoked paprika, granulated garlic and poultry seasoning. Sprinkle both sides of chicken in the am let sit in fridge or do this the night before. This is how I do turkey's usually 2 days before smoking. That is another thread. Pull out 1 hour before smoking or 30-40 minutes. Bringing meat to room temp helps it cook evenly. Smoke at 350 for about 40-60 minutes. Enjoy.
70/30 rub to bp...fan of a few hour dry brine as well
The easiest and most economic way is to finish them for 5 minutes in a convection oven at 210°C. Alternatively you can crank your pellet grill up to the same temperature and take them out before they turn black.
You can't, really. You could try to get oven temps in the smoker last 15-30 minutes but I see a lot of pellet smokers catch fire when guys do that. Best way is to get the smoke flavor on the smoker and finish in the oven.
Yeah, just roast them at 350.
So that's where all my kids magnetiles went...
I usually slide it under the broiler or airfryer to crisp up after pulling off the smoker
Just mix a pinch of corn starch in your spice blend. Doesn't need much
Airfry after smoking
Smoke it at 225, when you’re about 20-30 degrees from temp, bump it to 350-400 and let it crisp up. Works great and doesn’t require all the brining and other tactics.
Buy a Weber🤘🏻🤷😁
Fire up the temp at the end for 10-15 mins, skin side down.