No smoke, just roast

[bradger]

I decided to do a chicken tonight, but even though my smoker is a MES I didn't feel like turning it on mostly because i didn't have time to brine it. so into the oven on a bed of peppers taters, fresh dill and Basel under the skin and in the cavity.

cooked a 325 for a few hours, then increas to 400 skin did not crisp as much as i wanted.

 

[HalfSmoked]

Could of still put in your smoker as you did in the oven in same pan and veggies.

Warren

 

[SmokinVOLfan]

Next time you can use your oven broiler to crisp the skin up.

I also smoke unbrined birds all the time with great results. Most of them are injected with a solution before you buy at the store so they always turn out juicy. Try spatching it too...more even faster cook IMO

 

[SmokinAl]

Looks good!
I smoke chickens & turkeys in a pan the same way!
Always come out tender & juicy!
And yours looks delicious!
We don't eat the skin most of the time so juicy meat is what we are looking for!
Al