I recently purchased a Smoke Hollow 38 inch propane smoker. I am loving the ease of use of it and have had some great results with ribs. One consistent issue I am having is getting a crispy chicken skin. When cooked at the exact same time and temp as my Weber Kettle over charcoal, the chicken is done at the same time, but the charcoal produces crispy skin and the propane does not. I have read that propane releases a lot of moisture into the air as a result of the chemistry of the gas and this can make getting crispy skin difficult. Should I just plan on not doing chicken on the propane anymore, or have any of you figured out a way to keep skin crispy and use propane?
So far I have tried two basic methods on the propane. One was cooking at about 250 until the chicken reached 185. The skin was not crispy at all. The next time I upped the heat of the propane smoker to about 400. I also added some lump charcoal to the wood box to try and add some "dry" heat. This helped a lot with crisping the skin, but still not where I would desire it to be, and nowhere compared to the crispy skin produced by charcoal.