- Jun 27, 2014
- 7
- 10
ChickeN comes out of smoker tasty & juicy with flabby skin. Thought about taking it off around 160* & sticking it under the broiler to crisp the skin. Has anyone tried it? Did it work? How long under the broiler? How was the chicken after? I don't want to dry it out. Thanks for any help for a newbie!