I've only smoked chicken a couple times, and with limited results.
Meat was great... smokey and juicy. But I'd like to get that delicious crispy skin. To be honest, I've never had it with smoked bird.
So... unbrined, split bird. What temp?
350-375?
Meat was great... smokey and juicy. But I'd like to get that delicious crispy skin. To be honest, I've never had it with smoked bird.
So... unbrined, split bird. What temp?
350-375?