I just ordered a Masterbuilt smoker. This smoker can only go as high as 275 degrees.
I've read from numerous sites where it's suggested that smoking chicken should be about 350 degrees.
I've smoked a chicken in my propane smoker and have never been impressed with the results. I find the results to be soggy. I like the skin to be dark and crispy. I know that I can't get this result by low & slow.
Is there anyway of getting dark & crispy by using an electric smoker?