I appreciate it Skelly
What's wrong with that? Slow smoking gives the chicken flavor, high temps get the skin crispy. You can't have both unless you get very lucky with your cook. There is nothing wrong with crisping the skin after a smoke, there is nothing wrong with cooking at temp to achieve crispy skin. Achieving both at once is a challenge.
This thread has some good info related to crispy skin:
I've read a couple of threads about removing the skin and scraping the fat off for crispy skin
I want to thank everyone for the input on this post - our first couple tries with chicken breasts was not good but they were skinless and we tried to smoke at 225 degrees.
As a result of these posts we changed the plan and went with higher temps:
Last evening's smoke:
2) Bone in / Skin on breasts 1-1/ lbs ea.
Smoker temp 325
Smoke duration 45 mins (under smoked somewhat going to do 1hr 15 mins next time)
We do use the AMPS in a side box
We got distracted (helping with homework) and the IT got to 195 and 200 before we pulled them out. Surprisingly they were still great. Were going to try to pull them at 180 deg next time.
Thanks again for all the great info on these posts!!!!
Glad it was helpful Stu! I'm a bit of a nerd/geek and was a little timid to type so much info up at first. I'm glad I did now, I learned more from everyone's comments than I did the actual smoke! Now to try out some pork!