Crispy chicken skin?

[Smokin Okie]

Here's a sure way to get crispy skin .......................

 

[Smokin Okie]

Another cooker designed to deliver crispy chicken skin

 

[whistlepig]

Been there, done that. It's good for crispy wires also.

 

[mdboatbum]

Best method I've found is the old Chinese restaurant Peking duck trick. Dunk your chicken in boiling water for 60 seconds, then pat dry and refrigerate uncovered overnight. The boiling water melts the fat and starts to break down the collagen in the skin. Another way is to place skin side down in a butter bath for the first half of the cook. This will essentially confit the skin, which also melts the fat and breaks down the collagen. These'll get you close, at least it'll be bite through.

Actual crispy skin on smoked chicken is in the realm of bigfoot and get rich quick schemes.

 

[Smokin Okie]

Here's a sure way to get crispy skin .......................

I gotta wonder if this is AI generated

 

[zwiller]

I've done skinless low and slow smokes and not for me. Too smokey for bird unless you are curing. For bird, think wood fired grill (higher temp and lighter smoke profile). Last run I went the highest ever, 500F. Cornell chicken. Got pretty dang crispy.