Someone asked how to get crispy skin smoking chicken. My answer; dont smoke it.
Direct fire bbq is a neglected form and the answer.
The akorn with the basket 1/4 full and no diffuser creates just enough distance to get the job done. The hot fire with the distance is the key, else you'd just be grillin.
It settled in 350-400 dome temp, i find it to be pretty accurate at those temps.
Simple prep. Mayo slather, ms dash lemon pepper, and a little Tony C's. I let it sit while the akorn came up to temp.
Starting skin down i flipped the thighs about every five minutes until the they look good and tempt 185 or so. I like dark meat cooked a little over.
No sides tonight, im getting fat and figured id go paleo.
The skin came out super crispy, gave a thud when you tapped it, but still was bite through tender.
The direct fire really adds flavor and texture to bbq chicken (thats what i call it).
So come on, let those birds get a sun tan :thumb:
Direct fire bbq is a neglected form and the answer.
The akorn with the basket 1/4 full and no diffuser creates just enough distance to get the job done. The hot fire with the distance is the key, else you'd just be grillin.
It settled in 350-400 dome temp, i find it to be pretty accurate at those temps.
Simple prep. Mayo slather, ms dash lemon pepper, and a little Tony C's. I let it sit while the akorn came up to temp.
Starting skin down i flipped the thighs about every five minutes until the they look good and tempt 185 or so. I like dark meat cooked a little over.
No sides tonight, im getting fat and figured id go paleo.
The skin came out super crispy, gave a thud when you tapped it, but still was bite through tender.
The direct fire really adds flavor and texture to bbq chicken (thats what i call it).
So come on, let those birds get a sun tan :thumb:
