The Friday Fire #4 — The Chicken Issue
Hey —
Five things worth knowing before you light the fire this weekend.
1. The Guide
How to smoke a whole chicken on a Kamado. Kamados hold temp like nothing else, and chicken is where they really shine. The ceramic walls give you convection-style heat that crisps the skin while the smoke does its thing. Covers spatchcocking (which you should absolutely do) and why I run hotter for poultry.
2. What I'm Cooking
Spatchcocking two whole chickens on the Kamado at 325°F. I know, I know, that's higher than most smoking temps. But chicken skin at 225°F turns rubbery and nobody wants that. Higher heat for poultry. Lower heat for beef and pork. That's basically the whole rule. Dry brining overnight with salt and baking powder on the skin. If you haven't tried the baking powder trick, you're missing out. Crispiest skin I've ever gotten off a smoker.
3. Gear of the Week
Kitchen shears. Not BBQ shears, not poultry shears, just a solid pair of kitchen shears. I use mine to spatchcock chickens, trim rib tips, cut through pork butt bark, and open stubborn packaging. The OXO ones have been going strong for three years. Sharpened once. They're the most-used tool in my setup that isn't a thermometer.
4. Worth Watching
Kenji Lopez-Alt's spatchcock chicken video. He walks through why removing the backbone and flattening the bird gives you even cooking and crispy skin everywhere. It's the single technique that improved my chicken game the most. Five minutes to learn, use it every time.
5. Quick Fire Tip
Dry brine your chicken the night before. Salt it generously and leave it uncovered in the fridge overnight. The salt draws moisture out, then it gets reabsorbed along with the seasoning. The uncovered fridge time dries the skin, and dry skin means crispy skin. Skip this step and you'll wonder why your smoked chicken looks pale and feels soggy.
See you next Friday.
🔥 Rob
