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It takes heat to get crispy skin on poultry. Electric smokers normally will not reach the temperatures required to do this (350+°). There are tricks to get the skin edible, but not what most would consider crisp. Recommend smoking to desired taste then finish in a oven or closed grill.
Example: I smoked a 40° 12 lb. dry brined turkey for 40 minutes in a Cookshack 066 using 2 ounces of alder chunks. Smoke intensity was medium and the color was white. After smoking, the turkey was spatchcocked and placed in a 450° oven for 80 minutes (breast and thigh 165°). Results were a crispy skin and juicy meat throughout with a mild smoke flavor, very tasty and well liked.
Think of using your smoker as one step when producing a finished product and you will have many more options than if you only use it to cook a product from start to finish.
Now Mr. tstew , please drop by our "RollCall" and formally introduce yourself to our Neighbors . You'll get a rousing
.
As for me , hello , tstew40 , and welcome to the neighborhood . We hope you have a grand time looking around and invite you to join in our post anytime you wish...
the ones you post will held for moderation until you have posted a few , then you will find your post on after you finish .
Post some pics (called Q-View here) of your equipment and anything you wish . We have Forums for most anything , or take a guess and if wrong , we'll move it for you.
I am , Stan and am the Moderator of the Poultry section. I extend my hardiest welcome , and hope you , too become a neighbor.