What a great forum! I currently have a Masterbuilt propane smokehouse that I've been using for 3 years now.
I've been reading about tips to 'mod' the wood pan using foil for the slats to prevent flareups that I plan to do, but I had another question...
I always smoke 2 turkeys for T-Day. I normally get pretty good results using a 12 hr brine and normally smoke with Apple and Apricot. However, I've always thought the "crispy skin" I loved so much from oven cooking wasn't possible with "low and slow" smoking. Recently, I've been reading that some on this forum kick the heat up to 300 and get that crispy oven style skin.
Is it this simple? Increase the heat and shorten the time? Any tips would be great.
Thanks so much!