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Chicken Temps

FM Former Member
I have done several Chickens in my 009 at 225 pulling them when the thigh hits 165 w/o a problem. I was never expecting crispy skin either. My question is I've read several posts that state to cook at the highest temp the smoker will go. In my case it's 250. Am I doing it wrong? I 've read about preheating the oven as well. Also I usually brush olive oil on the bird then the Cookshack chicken rub on before I put it in, along with some rosemary and cut oranges in the cavity. What will the butter, or olive soaked cheese cloth do? I was just concerned about a fire hazard as well.
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wheelzwheelzSmmmmoooookin'!
DMG -- You're not doing anything wrong, but it wouldn't hurt to bump the temp up to 250*. There's no collagen or connective tissue to break down in a yardbird so cooking at a higher temp is ok. All you are wanting to do is impart some smoke to the bird.

I smoke most of my poultry the same way - EVOO, salt & pepper, but done at 250* setting. Bird is done faster and skin is "almost" palatable. Still could use some time on the grill or under the broiler for a few minutes.

No concern for fire hazard.
FM Former Member
DGM,

You're doing nothing wrong, you just need to understand Chicken more.

For skin to "crisp" it needs to be above at least 275. The skin itself and the fat in/under it needs that kind of temp to crisp up.

Also the more humid the smoker and the more "sauce" you add, the less it will crisp.

Even if crisp, the longer it's out in the air it will soften.

If you can't get to that temp, depending on your model, you really can't get crisp skin.
P pagsMember
Thanks Wheelz. I'll give 300* a go and see how that turns out. I may wind up with the Benzomatic. Love the flavor and moisture the Cookshack produces, but I'm also a crispy skin lover.

Funny thing. I haven't owned a Benzomatic for years. Had to buy one when I broke a copper water pipe in my house when I lived back in Chicago. Eeker
Last edited by pags

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