- Dec 6, 2010
- 122
- 10
Did a whole chicken the other day for Turkey day testing. As usual, my poultry skin turns out rubbery and has to be removed and is not eatable. I smoke around the 265* range and I either need a way to get the skin to soften up and break down or a way to crisp it. Either way but I would prefer not having to try and take the bird to the grill for anything.