So I've read people mention rubbery chicken skin before but I was wondering if this is just an issue with pellet smokers due to the fan/convection functionality or if it happens with traditional stick burners as well?
After my long relationship with pellets smokers I think it's time to upgrade to a stick burner a few chief reasons being 1.) I just want more smoke flavor 2.) I do A LOT of chicken - not just for me but for events and party's - rubbery chicken skin is really a very annoying problem to try to deal with.
That leads me to my questions above - do traditional stick burners usually produce crispy chicken skin even at low/slow temps?