Chicken skin crisp?

[flash]

That's always the way I do it. Not that we should be eating the skin any way

I even use my gasser and it works fine for crisping them up. 15 minutes usually does it right, but as said, watch for the flare ups.



From Smoker



After the Gasser

 

[fourthwind]

I just use a rub that is based on salt.. not just salt, but there are times where the brine or injection are strong, and all I do is Salt and pepper. It really does not take much. If you were using a shaker it would be the same amount as what you would shake on for dinner.

My typical spritz for just about everything is 1/3 Apple vinager, 2/3 high quality apple cider like "simply apple". Sometimes I will add a jigger of booze. My favorite lately has been Patron orange liquer. 80 proof and pricey, but great in a margarita too!

 

[cbuck1]

I just smoked a turkey thigh. when it was done, I stripped off the skin, put it between two sheets of parchment and roasted at 425 in the oven for about ten minutes. Five with the fat side up, then flipped for another five. A couple minutes of resting and I had a fantastic crunchy skin crisp. No muss, no fuss.