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Discussion in 'Propane Smokers' started by tudawgs, Jan 10, 2015.
The holders worked great...clean up was a breeze...the meat was amazing but couldn't get the skin to crisp...had temps around 225 - 300 whike cooking...it was easy to hold the 225 but keeping it at 300 was a chore...I read here that it has to be higher to get the crispy skin...
If you smoke low and slow on chicken, just a little bit before its done pull em off and put them on a Hot grill should crisp up the skin
I do all my chicken 285-300 and have had great results on getting the smoke in, juicy meat, and crisp skin. Plus it doesn't take as long. Low and slow definitely has its place but on yardbird I recommend turning up the heat a bit.
How long did you cook them for?...or did you just go by the thermometer?
In the end it's all about what the thermometer reads but usually it's 2.5 hrs give or take Depends on size of birds and weather, etc.