Recent content by mcsmokin

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  1. mcsmokin

    Solving the "crispy skin" issue.

    Yeah I guess five hours for chicken is a long time seeing as I could make babybacks in the same amount of time. Maybe I will try four hours on my next attempt, and get a q-view. And for all of you who suggest high temps, well I would try that but the MES doesn't go past 250.
  2. mcsmokin

    Solving the "crispy skin" issue.

    I think we have all run into the problem of how do deal with the limp, rubbery skin on smoked chicken. Some people finish their bird in the broiler to solve this. I think I may have stumbled upon something else. It all started last weekend. I was at a friend's house and he smoked a whole chicken...
  3. mcsmokin

    Hi all!

    Thanks for the warm welcome!
  4. mcsmokin

    Hi all!

    My name is Mike and I have been a cooking fan since I was a kid and a BBQ enthusiast for about 10 years. I have been lurking on these forums for a while and I figured it was time to join. Now for the important stuff: I have a Brinkman horizontal smoker with an offset firebox. I mostly use it...
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