Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: stevek142 on May 08, 2017, 09:42:22 AM
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Im a die-hard PBC user but I'm about to give up on attempting chicken. I can't for the life of me get the skin crisp . I've dried it overnight int he frog. I've added cornstarch to the rub. I'm not sure how hot or long I should cook them (drumsticks or thighs). I've been shooting for 325 diffused for about an hour and 20 minutes. Any suggestions, tricks or tips? Very frustrated.
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Have your tried:
only one rebar (this will let you have more airflow)
opening the bottom vent wide open (again more airflow)
leaving the lid cracked (you guessed it....more airflow)
or do what The Smoke does: I pull the chicken off about 15 minutes early and then place in a 400 degree oven.........I don't do this all the time, but when I want to eat the skin it works and you get that wonderful PBC flavor to boot..................
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The machine was never designed to "crisp" the skin, just cook it. Since the PBC cooks a little higher than most smokers it will cook it quite thoroughly but it isn't hot enough to make skin crackle. So: Decide if you want crisp or well done bite-through skin. Either can be done with a little extra work.
For well done, bite-through chicken skin, rub the outside of the bird with Parkay margarine before the cook. About half way through the cook, take the chicken chunks out and spray them liberally with the spray version of the same magic elixir. Read the label. Better living through chemistry. Makes chicken skin tasty and tender but not crisp at PBC temperatures.
For crisp skin try doing what Smokeasaurus does -- ramp up your oven or a gasser or pellet cooker to 400+ and toss the bird in for ten or fifteen minutes at the finish.
My personal opinion is that the PBC does such a marvelous job of making chicking MEAT taste like manna from heaven that I don't give a big red rat's patootie about the skin ::)
Hub
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My personal opinion is that the PBC does such a marvelous job of making chicking MEAT taste like manna from heaven that I don't give a big red rat's patootie about the skin ::)
Hub
Couldn't have said it better myself :thumbup: :thumbup: :thumbup: :thumbup:
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suggestion...how aobut a lil longer handle so it hangs in lower? just sayin
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I do a lot of chicken quarters and the one thing that is a must is CRACK THAT LID and i also mix in lump charcoal I can achieve temps over 450 degrees. And I pull off crispy chicken every time.
Crack the lid crack the lid crack the lid crack the lid 8)
I have pulled off chicken quarters in 35 mins off the PBC!!!!!
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Use lump charcoal and crack the lid slightly.
Take one rebar out.
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I use kingsford. When my yardbird hits 150° I take it off the hooks and put it skin side down on the grate. It's always crispy when it hits 165 - 170°. I only fill 1/2 my charcoal basket for 90% of my cooks.
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Hey Spark, not to derail the thread about chicken, but do you do 1/2 a basket of charcoal for ribs??
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I have always had pretty crispy skin on my Chicken... I make sure to rub it down with that fake popcorn butter/oil flavoring... not sure if that helps with the crispness... but it works for me. Chickens come out perfect!
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Hey Spark, not to derail the thread about chicken, but do you do 1/2 a basket of charcoal for ribs??
Yes.
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Saw this on Youtube, but haven't tried it yet.... Thought this might help you!
http://www.youtube.com/watch?v=sCtzbvCLi2s (http://www.youtube.com/watch?v=sCtzbvCLi2s)
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I've finished my chickens on a hot gas grill, skin side down, to crisp before serving.
Sent from my iPhone using Tapatalk
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pull the lid completely for the last 15-20 of your cook
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Sorry to bump, but a couple things I've done that have helped are to dry brine and put the bird in the fridge unwrapped (helps reduce moisture), and then as others have said I crack the lid to let temps spike at the end of the cook (maybe the last 5-10°). Still not like brittle paper, but it's not a chore to bite through.
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I haven't tried it on the PBC yet, only the oven but a little bit of baking powder in the rub made the oven wings crispy like they were fried. I wonder if it would have the same effect on the PBC
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I found with cracking the lid for chicken pieces - you better not leave it alone or you will be sorry - I also experienced an uneven burn with the lid cracked for chicken ... I would think the remove a rebar or two approach to be the first choice followed by removing the lid completely ?