- Joined Mar 9, 2015
ive read countless articles on here that the only way to crisp chicken is either throwing whatever kind of chicken it is on the grill for a couple minutes after the smoke session or at high heat during the whole smoke....I sat outside reading all my Myron mixon books and smoke books and they say you can cook wings or beer can chicken at normal temps (225-250) and it will turn out crispy. mine always turn out rubbery. I love chicken but smoking it and getting it crispy which is the only way I like it, is so hard....pointers/tips. I usually either make wings, or a whole roast/beer can chicken, BBQ cupcake thighs.