Chicken on the pellet grill mystery.

[HogSmoker]

Over the years I have cooked a ton of chicken the old fashion way ( charcoal & wood )
and had no complaints. Tender smoky flavor eat everything but the bone.
Now with my MAK One Star I get great flavor tender and smoky can eat everything but the bone and the skin. The skin which most say you shouldn't eat anyway is tuff you just can't eat it more like leather I believe you could make shoes out of them.
So I been experimenting lately trying to figure out what I'm doing wrong. I've tried lower slower longer I've tried faster hotter quicker, but basically getting the same results. Tried different rubs different sauces even cook without anything on them again no difference.

So is there a minor or major tweak I need to do or is this something that is par when using a pellet grill?

Any insights or tips would be appreciated.
Thanks HS

 

[FLBentRider]

What temp are you cooking at?

I would take it to 155-160 internal (cooking @250-275F) and then "put the spurs to it" with a blast on HIGH to crisp the skin.

The problem is that low and slow leaves the moisture and fat in the skin, you neeed to render it out to get it where you want it.

 

[FLBentRider]

Also might want to try basting with apple cider vinegar or rice wine vinegar.

 

[Rip]

What FLBR said. Once the IT gets into the 150's, Crank the heat into at least the high 300's. I think using EVOO as glue helps brown and crisp the skin too.

 

[sparky]

I cook like rip does. 275 until 150 then 400 until its hits 160. I don't eat the skin anyway. I also use evoo.

 

[HogSmoker]

What temp are you cooking at?

I would take it to 155-160 internal (cooking @250-275F) and then "put the spurs to it" with a blast on HIGH to crisp the skin.

The problem is that low and slow leaves the moisture and fat in the skin, you neeed to render it out to get it where you want it.

Thanks everyone for the info.... sounds like I need to turn the afterburners on too finish them off. This I will do ... thanks HS

 

[jimsbarbecue]

some start at say 400 and then turn it down also. Basting with butter will crisp the skin too

 

[HoDeDo]

Depends on if you want crisp or soft skin...

 

[HogSmoker]

Depends on if you want crisp or soft skin...

How would you cook for the soft chicken skin ? I'm looking for results like I was getting from charcoal or wood bq-ing the skin wasn't tuff / leathery I'd say toward the soft side.... thanks

 

[roburado]

I've been wondering about this. I'll try increasing grill temp too.

How much does drying poultry skin help crispness? I was wondering about something I read: a shortcut to the air drying of duck for Peking Duck. They used a hair dryer. One of these days I'm going to try that.

 

[stewartr002]

In my experience, cooking temp has made the biggest difference between getting "bite through" skin and rubber skin. I have to get at least 30 minutes at 300 plus degrees on the chicken (thighs mostly) before I get the bite through skin. One other prep technique seems to help. I put the chicken uncovered, skin side up in the fridge overnight before I apply any rubs. That really dries out the skin. I then apply a light coating of oil or butter (spray on usually) then the rub, and smoke for about an hour at 225-250, then crank it up to 325 degrees for the rest of the cook until internal temp is 160. Most times I apply a very light sauce for the last 15 minutes or so also. That's been the most consistent method for getting bite through skin for me. Hope that helps.
Randy