chicken skin

[rober]

when cooking directly over the coals bite through skin is not a problem but low & slow in the smoker it's always rubbery. because of this i started removing the skin & putting at the edge of the grate where in turns into a chicken version of pork rinds that are actually quite tasty. but, has anyone a technique for getting bite through skin in a smoker?

[Gringo]

Cook first 2 hours at 200-225 and the the last hour push to 325-350 to crisp the skin


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[JEBIV]

Cook first 2 hours at 200-225 and the the last hour push to 325-350 to crisp the skin


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Agreed

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[Big Dawg]

Another option is to air dry the chicken in the fridge overnight.  I also know some people who rub the skin with baking soda, although I have never actually tried that one.





BD