Hi From Michigan

[mbirdsley]

Finally got the smoker out that I received for Christmas and decided to smoke a whole chicken and some chicken wings. I brined them both for about 2 hours before I rubbed the rub in. Put the chicken wings on top and full chicken in the bottom most trey. after 4 hours and cooking @ 250 the chicken was good but not as good as the wings in my opinion. the full chicken was very moist but i was hoping the skin would be crispy. The wings game out with crispy skin kind of like what you would get at a BBQ restaurant. What can i do to get the skin crispy on the chicken cook it at a higher tempeture? I am using a smokey hollow propane smoker.

 

[gary s]

Good morning and a big hello from East Texas. Welcome to the forum, lots of information and great people. You could crank up the heat at the end to get the skin crisp.

Gary S

 

[gary s]

Another thing you can do, which I have done quite a few times is when you take your chicken off your smoker put it on your grill to crisp it up.

Gary S

 

[oldschoolbbq]

Yes, up the heat or put them on a Grill to crisp.

.Have fun and . . .

 

[mbirdsley]

ok thank you

 

[handymanstan]

Welcome to the forum from Lansing mbirdsley.  And what a great forum it is to learn the art of smoking everything.

We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group   

If you get a chance check it out and please join if you have not done so yet.

We have a yearly get together and I hope you can make it next year.  We also have occasional cheese smokes here or there so if you can join in please do.

It’s always nice to see another Michigander here.

Stan

 

[GaryHibbert]

Hey

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary

 

[litterbug]

Welcome from the Metro Airport area.