Crispy Chicken Skin

[RiversideSm0ker]

One of the things I have discovered works pretty well with chicken on my offset is to perforate the skin before cooking. I use one of those corn cob holders to put a bunch of holes in the skin before I cook it. I then put in on the hot side of the grill next to the firebox. I believe that the holes allow the fat to seep out from under the skin during cooking. The tow conditions of higher heat and the holes I believe make a big difference. Give it a try.

George

 

[tallbm]

If your smoker can hold higher temps , when should you crank the heat to crisp skin?

You could just smoke at a high temp the entire time and you would get crispy skin.
I personally just want edible skin not leathery skin.