I have been reading about seasoning under the skin. What exactly does this mean? I am thinking about doing a couple whole chickens for dinner tonight. Pictures would be helpful!
Basically you would take the skin of the bird and lift it up or make a slit to open it and put all kinds of seasonings under the skin directly onto the meat of the bird. A lot of times the skin just gets removed and thrown away after cooking (not for me thats the best part) and the reason the skin is left on the meat if you are just going to throw it is to help keep in moisture as you cook it.
What tems are you looking at cooking the birds at? If you are doing lower temps say around 250 you probably won't get much crisp on the skin so you would want to bring the heat up the last little bit in the smoke to get some crisp on the bird but if you are running at around 300+ then you will probably have some crisp to the skin.
My smokes with Chicken run at 250 and once the temps reach 160 I pull it off the smoker and throw it onto the grill for a few minutes to crisp the skin. My SmokinTex only goes to 250 so I had to develop this process but it is one anyone can use if the skin needs to be crisped