- Sep 8, 2007
- 2
- 10
Smoking some chicken today for the games tomorrow.
Smoking with sweet (sugar) maple. I will let them sit overnight and finish off on the grill.
When I grill chicken, skin down to get crisp and hold in the juice. Then flip for the last 25% of cooking. When smoking do I want to place skin up to allow the juice to run through the meat, or skin down like on a grill?
Smoking with sweet (sugar) maple. I will let them sit overnight and finish off on the grill.
When I grill chicken, skin down to get crisp and hold in the juice. Then flip for the last 25% of cooking. When smoking do I want to place skin up to allow the juice to run through the meat, or skin down like on a grill?