Getting the skin right on chicken - BBQ Central

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Old 02-05-2009, 11:19 AM   #1
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On your offset you might try moving the chicken closer to the firebox..now this probably won't get you crispy skin but it should get you more "bite through" skin. I'm sure others wil chime in, but I would try this and see how it turns out. Good luck!
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Old 02-05-2009, 11:22 AM   #2
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I do mine direct about 18 inch's from the coals so I can't help you.
I have had Wittdogs and Uncle Bubba's chicken they do on a off set and it's excellent! They may be able to help you out. I also do the "swim cap" method.


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Old 02-05-2009, 11:26 AM   #3
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I just cook em over the coals then move em to the side to finish cooking
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Old 02-05-2009, 12:03 PM   #4
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peavly, you want this for comps or for home eating?
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Old 02-05-2009, 12:43 PM   #5
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Quote:
Originally Posted by Captain Morgan
peavly, you want this for comps or for home eating?
What's the diff Captain? I think of it as "the right way is the only way"
Just wondering.

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Oh yea, I do use a GODSM every now and then.
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Old 02-05-2009, 12:59 PM   #6
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at home I grill em indirect and then direct to get crispy skin.
But they don't look good enough for comps. I think it looks fine but
judges would kill me for it. Still, it's the best chicken for me.



For comps, I use a modified Jumping Jim method and
finish direct for color and extra texture.
I have never had an offset, so my opinion doesn't really
count here, but I don't believe they are set up for chicken.
I like a different cooker for all the meats, and chicken
needs direct heat to get crispy. You can fire up the offset and
get it real hot, but are you gonna cook all your meats at the same
time on the same pit?
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Old 02-05-2009, 01:16 PM   #7
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I have seen chicken come off a offset and then to a grill to get the skin right. But only at a comp. cook. I swear, chicken at a comp is the most hard thing to get right.

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Old 02-05-2009, 01:40 PM   #8
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You need one of these.
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Old 02-05-2009, 03:02 PM   #9
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it's just imho....but if you are doing just a home cook, I think
you can do it with an offset if you crank up the heat.
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Old 02-05-2009, 05:33 PM   #10
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Indirect ... then direct for crispin.
Gotta keep a real close eye on it.
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