Foamheart I'm here to learn from guys like you so I absolutely appreciate your kind words and tips!
So let me pick your brain a bit...I got this recipe from the Traeger website. I agree that 375 seems high! How would you do it? Maybe 225 low and slow? Will the pellicle give me some crispness at that temp?
The traeger is new and I've already ruined a brisket, a pork loin, and a Turkey breast...I'm looking for to redeem myself in my family's eyes with a good bird!
Matt I am a southern boy, we never had crisp chicken skin, well unless you consider the fried chicken batter....LOL I don't believe I ever had a baked chicken until after college and in the service and they always came with mashed potatoes and that nasty creamed chicken gravy. Fried and grilled was the only way we had chicken. And I can't remember ever having crisp smoked chicken skin in my life. Long ago I had to learn how not to have rubbery skin, but that was just one of the drawbacks of smoking them. Now with a good pellicle, I no longer get rubbery skin, but the end result is not crisp either.
I have always suggested to new smokers that you first master the ability to smoke a nekkid chicken. If you can offer guests friends and family a delicious juicy chicken, then what you will know you can apply on way or another to any meat.
https://www.smokingmeatforums.com/threads/nekkid-chicken-foamheart.156212/
Its simple, its easy and its cheap. You can afford to learn with them. I assume since you've pulled a recipe from the Traeger website you are using a Traeger. I only ask because if you were using something else which is a small electric vice a traegar it makes a difference in cooking. With Traegar you're starting with a Cadillac instead of an old ford pickup truck.
Each pit has its own soul, its own sweet spots and its own limitations. These are why you do nekkid chickens to get the feel of your smoker. By this holiday season you'll laugh thinking about worrying about smokes.
A very wise gentleman used to say the most important thing to learn about smoking food, is patience. I have to agree. When you have a problem in life and you worry about it does the worrying help anything or does it only make it worse? The same thing about smoking. 90% of smoking is all in the preparation and another 5% in resting after cooking. Does that tell ya anything about smoking? Its about relaxing, cutting the grass, weeding the flower bed, drinking a cold longneck or that good single malt and enjoying the day. Play in the yard with the kids, keep your bride busy with the sides at first...LOL Seriously that is smoking. You don't need to lift the lid and check anything. Try not to do it.
Nekkid chicken is quick and easy. Probably 2 hours, maybe. have you got a remote meat thermometer and checked its calibration? After 30 to 45 mins with the lid closed with the meat on the grill, then insert the probe. From then own you just watch the temp on the receiver unit. then about 155 to 160, pull your bird. Then let it set. Act like you are some great hard working genius for the family for making such a fine bird so you get a lot of appreciation because they'll figure you out before long. LOL
When you are happy nekkid, try a brined bird! Change the wood type, so many things you can do.
https://www.smokingmeatforums.com/threads/basic-brined-smoked-chicken.152772/
Its all about enjoying the day or night and getting a good free meal out of it too.. How can you not enjoy that.
Good luck and take some pictures cause I know you'll you are going to nail it.