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Reply to "Turkey smoke"

Poultry rarely gets a crispy skin, thus I do not do poultry except on a grill.  However, what I have read here (on the older forum site), as well as other sites, is to place the bird under a broiler or on a hot grill after smoking to crisp up the skin.  Another option is to use a torch.  We have an Iwatani for use in the kitchen.  If I did smoked poultry I would go with the Searzall, which is more expensive but can handle large items.  Links are below.The reason is you need at least 325 degrees minimum for a crispy skin and that is for a long cook in an oven.  350 or higher is better and quicker. The CS 066 electric smoker maxes out at 300.  

https://www.amazon.com/SEARZAL...606104032&sr=8-3

https://www.amazon.com/Iwatani...06103546&sr=8-26

Last edited by oldsarge
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