I smoked a large chicken in an off-set barbecue pit using burning wood only (no charcoal). The meat turned out great, but the skin was saturated with smoke, bitter, and inedible. I would love to be able to keep the skin edible, any ideas?

  • I was using cherry wood
    – AttilaNYC
    Commented Aug 6, 2010 at 12:44

1 Answer 1


You need to first let the wood burn down to coals before adding your smoking chips and the bird. The excessive smoke from the burning wood is what made it too bitter. What type of wood were you burning?

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.