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Smoking Chicken with Skin
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<blockquote data-quote="KDM" data-source="post: 325816" data-attributes="member: 314"><p>I've done dozens of chickens in my smoker. The trick is to realize that smoking is low and slow which doesn't lend itself to crispy. Crispy skin is hot and fast so as NOT to dry out the meat underneath. If I want crispy I have to do one of two things. Crank the smoker to as hot as it will go or take the birds into the house and put them in the oven at 450-500 until I get the crispiness I'm looking for. My go to option has been the oven. It doesn't change the flavor and you get real hot real fast. My smoker takes a good half hour to get to temp as it has to warm quite a bit more space than the oven.</p></blockquote><p></p>
[QUOTE="KDM, post: 325816, member: 314"] I've done dozens of chickens in my smoker. The trick is to realize that smoking is low and slow which doesn't lend itself to crispy. Crispy skin is hot and fast so as NOT to dry out the meat underneath. If I want crispy I have to do one of two things. Crank the smoker to as hot as it will go or take the birds into the house and put them in the oven at 450-500 until I get the crispiness I'm looking for. My go to option has been the oven. It doesn't change the flavor and you get real hot real fast. My smoker takes a good half hour to get to temp as it has to warm quite a bit more space than the oven. [/QUOTE]
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