COLOR??

Newby: Cheat!


How grey was it? It is possible to apply flame (blow torch; gas grill) to the finished bird, thereby crisping that dude. That dude's skin, that is. Crisp = gold...sometimes.

But, grey? I can't be sure about grey chicken meat. Shoot it?

Good luck. And prey someone who knows something chimes in.

newby: I've given up trying to do chicken in my smokette... the skin simply wont get crisp, and even if you put it on a grill after smoking, it still retains a "chewy" quality. I put chicken on the ketle.

The smokette etc were made (IMHO) for brisket and butts, primarily, along with ribs. (I still prefer the ribs on the kettle).

Grey skin is nasty, dude... go skinless or switch to butts!!! Seriously, if you put a nice rub on them birds, they should not be grey...

I usually put mayo all over my birds, the skin stays moist, after I put the mayo on I apply the Spicy Chicken Rub and put them in the Smoker. Brining the birds helps alot also.

Another trick I learned with my turkeys is I soak a piece of cheese cloth in butter and white wine and wrap the bird in that, it keeps the moisture and the bird comes out a beautiful golden brown.

I've never seen grey color on chicken. I agree with Terry,lather the birds in mayo then I use a combo of Cookshack chicken rub and Rib rub. I smoked three last night in my Smokette II for 4 hours cranked all the way up. Retain moisture by by putting a glass jar over vent hole for an hour about half way through. Use top two racks and birds should be somewhat crispy.

Newbie Smoker...

Welcome fellow Okie. I've judged man a contest and three things give it color:

1. Add a rub
2. Add a sauce
3. Finish it on the grill

I see many a competition cook finished theirs on the grill. I'll smoke mine at home for flavor, and finish on the grill and I get a crispy skin every time.

Photowiz.

We've talked about it before in the forum, but CS DEFINITELY does not recommend covering the vent hole. Stuart has explained that the pressure/moisture will seek another exit, and that could be into the walls and insulation.

I don't have any problem with moisture in mine unless I'm opening the door very often.

Another thing, if you want to add moisture, just take a metal can, add liquid and place inside the smoker. I've done this with Apple Juice before.

Smokin'

Howdy, newby smoker.

You didn't say what you were cookin' on,but I agree with Smokin'[don't I usually],take a 22.5 Weber kettle to fix your snacks on[snacks are almost as important as adult beverages-almost as] and finish your chicken for turn in.

It will also finish your ribs nicely,if you choose to glaze.

You will find a lot of offset cooks ,who swear by their hotspot,still take a kettle or a pellet cooker to finish their yardbirds.

Your other option, from all the coloring tricks,is to present breast slices,seasoned well.

Newby,

The gray look is from the moist in the smoker. How full was the smoker? Were the leg quarters pumped?

Try cutting down on the amount of chicken in the smoker and see if you can find fresh birds that are not pumped up with saline...

Also, try putting a little brown sugar in the woodbox along with your wood. Doesn't take much, about an 1/8 of a cup.

HEY GUYS THANKS FOR SOME GOOD THOUGHTS ON THE COLOR OF MY CHICKEN. I THINK STUART MAY HAVE HIT ON SOME OF WHAT MY PROBLEM MAY BE. I HAVE PROBABLY TENDED TO OVERLOAD THE SMOKETTE. I HAD ABOUT 6 QUARTERS ON EACH OF THE 3 GRATES. ALSO WILL TRY THE MAYO AND DRY RUB TRICK. PRACTICING AGAIN NEXT WKEND AND WILL LET YOU KNOW!!

Newby,

So how did it go? I have never been able to successfully deal with poultry skin and have yet to come up with a way that I found particularly palatable.

HEY MarDoc,
DIDN'T GET THE OPPORTUNITY TO TRY IT YET BUSY, BUSY BUSY! HAVE A COOKOUT PLANNED FOR LABOR DAY WEEKEND. WILL POST HOW IT TURNS OUT, OK? THANKS FOR THE INTEREST THOUGH

Maybe another idea or two: Make sure your chicken pieces are far enough apart that smoke can get to the skin on each. With 6 quarters on a rack, they must have been almost touching if not piled on top of each other. Try a rub containing sweet paprika. It adds an orange-red color without a whole lot of flavor.

I had a couple of grey(ish) birds in the early days too. I finally started rubbing mine with veg oil before I put my rub on. I tried mayo but never could get the thinner crispier skin. I like Caribean Jerk rub on chicken. I will usually put under skin and tie the skin back down so that it doesn't pull away during cooking and then sprinkle some on top as well. Sometimes when the skin is still not the way I like it when I pull it off, I will grill over fire for a few minutes or if in a hurry will put on the bottom rack of my indoor oven with the broiler turned on. Be careful with this so that there is no burning. Just about 5 minutes for a medium chicken is enough. I hope this is some help.