chicken with crispy skin

[Bedford]

I was hoping for a quick answer to my question. I have a traeger 075 and have used it many times to cook chicken at 350 deg, plus I have smoked it a 225 a few times. I like the smokier meat at 225, but do not care for the skin. When cooking pieces, has anyone tried to cook at 225 for say, an hour and 45 minutes, or 2 hours then turn up high for 15 minutes to crisp the skin? Does it work, or am I better off tossing the soggy skin. No MD's or other health care professionals need reply.

thanks

 

[Chili Head]

To get crispy skin after I've smoked chicken on my MAK I've had to transfer the chicken to the charcoal grill for the final 10-15 minutes of the cook. A gas grill will work fine too!
Even turning the MAK up to high won't do as good a job as a charcoal or gas grill.

 

[Rip]

Cranking up the heat works on your pellet grill, but it takes longer than gas, say 20 to 30 minutes instead of 10-15. Got rid of my gasser, so that's no longer an option.

 

[Bedford]

Yea, we had the feast yesterday. I put the chicken and jalapeno poppers on at 225. After 2 hours I turned it up to 375. I let it go 15 minutes. Not quite enough time. The chicken was good, but the skin was in between, it needed more time but the crowd and me was hungry. Next time I'll give it a few more. I just got the smoking racks for my tex 075 and it had zero space left on it, it was crammed with yard bird pieces. Some ate the skin, some not. It was just a tad greasy for me. I'm old and my system can't handle it like a youngin can, but I ate my fill. Even my 83 year old dad ate 2 poppers, he loves em. Thanks for all the help pellet folk.

 

[Big Poppa]

try 400 skin down after smoking 10 minutes is fine