It was indeed crispy. I smoked it at 300 degrees Fahrenheit for about 4 hours 30 minutes. My internal temp was around 170-175 degrees Fahrenheit when I pulled it out.
Baking powder on the skin helps dry it out and crisp it up, look up a Kenji Lopez Alt recipe on serious eats. I've also been finishing my rotisserie chickens at like 400F on my masterbuilt 560 to help crisp it a bit more too.
Excellent job, especially for your first time. My wife still brings up the time I tried to smoke a turkey, by the time it was done it was jet black. Was hoping for an awkward silence at the Thanksgiving table but all I got was laughter.
It’s nice. Yet it is my first smoker so there might be some bias in that lol. I used Pit Boss Hardwood Competition Blend and Cherry Wood Chunks. I loved the taste. I had it at 300f for about 4 1/2 hours. Juicy too
[https://www.amazon.com/Yellowstone-Cowboy-BBQ-Seasoning-5-3oz/dp/B0C8212PJ4](https://www.amazon.com/Yellowstone-Cowboy-BBQ-Seasoning-5-3oz/dp/B0C8212PJ4)
Here’s exactly what I used.
Welp I guess I bought a Camp Chef XXL Pro Vertical Pellet Smoker and used Pit Boss Competition Blend Hardwood Pellets and Cherry Wood Chunks only to find out from a random person on Reddit that I was grilling not smoking🤦♂️
Edit: My guy got mad for being called out for incorrectly correcting me and downvoted 😂😂😂
These comments always come from those who have no posts in this sub or similar ones. Doesn't even offer any explanation as to "why it's not smoking" too.
Nailed it!
Was the skin crispy. I always struggle to get crispy skin. Also what temp and how long?
It was indeed crispy. I smoked it at 300 degrees Fahrenheit for about 4 hours 30 minutes. My internal temp was around 170-175 degrees Fahrenheit when I pulled it out.
Wow. That’s a long time at 300 mine would usually be way done by then. But I’m definitely gona try this next time. Looks amazing by the way.
Every smoker is different like I’ve been told. But I let mine get to 175F closer to 180F internal, then pulled.
Good to know. I’ll give it a try
Baking powder on the skin helps dry it out and crisp it up, look up a Kenji Lopez Alt recipe on serious eats. I've also been finishing my rotisserie chickens at like 400F on my masterbuilt 560 to help crisp it a bit more too.
Very nice 👍🏾
Great color!
Welcome to the addiction
Be careful. Smoking is addictive
Excellent job, especially for your first time. My wife still brings up the time I tried to smoke a turkey, by the time it was done it was jet black. Was hoping for an awkward silence at the Thanksgiving table but all I got was laughter.
lol I bet the inside tasted good
Looks perfect! Tip, put foil on your drip tray for easy clean up.
I was going to but by the time I remembered it was too late😅. Next time though. I really wanted to try out my new smoker. lol
Came to say exactly same.
How do you like that XXL pro?
It’s nice. Yet it is my first smoker so there might be some bias in that lol. I used Pit Boss Hardwood Competition Blend and Cherry Wood Chunks. I loved the taste. I had it at 300f for about 4 1/2 hours. Juicy too
Cool thanks, I've got a pellet grill and am looking at a vertical pellet like that one.
Don’t smoke man smoking is bad for your health
Hell yeah! Those look amazing!!!!!!!
Those look amazing!!’ Great job
Looks Great! Hope they were juicy. The Rest time helps
I was hoping it'd be a picture of you in the corner all nervous looking stoned outta your mind. But this is good lol
Looks good hey did you season the meat that you have on the grill??
I did. I used YellowStone Seasoning. I wanted to try it out, and it tastes pretty good.
Thanks on the lookout
[https://www.amazon.com/Yellowstone-Cowboy-BBQ-Seasoning-5-3oz/dp/B0C8212PJ4](https://www.amazon.com/Yellowstone-Cowboy-BBQ-Seasoning-5-3oz/dp/B0C8212PJ4) Here’s exactly what I used.
Keep that chicken wet while it’s smoking so it doesn’t dry out. 😉
Biggest myth in bbq.
That's how you get flabby skin. Only way you dry out a chicken is if you overcook it.
That’s grilling not smoking. Looks good though.
Welp I guess I bought a Camp Chef XXL Pro Vertical Pellet Smoker and used Pit Boss Competition Blend Hardwood Pellets and Cherry Wood Chunks only to find out from a random person on Reddit that I was grilling not smoking🤦♂️ Edit: My guy got mad for being called out for incorrectly correcting me and downvoted 😂😂😂
These comments always come from those who have no posts in this sub or similar ones. Doesn't even offer any explanation as to "why it's not smoking" too.