i usually start my chicken around180- 200 with smoke for an hour then stop the smoke and crank up the heat to 350 to crisp up the skin. i remember when i did my first chicken on my offset, i had the smoke billowing out of the stack thinking that was a good thing at the time smoked that sucker for 2 or 3 hours i sort of forget exactly how long, took one bite and spit it out thinking to myself how can people eat this stuff. then i joined smf and learned what not to do!
Hi there and welcome!I was gifted a smoker and the bottom temp can only go to 275 but there is an upper grill. I am thinking about smoking at 200 for an hour and a half lightly, then turning it up to 250 with the broil grill on high to crisp up the skin.
That's good to know things are improving!I would like to report my chicken turned out 6/10. I cooked to low so it did not crisp up like I was hoping. All of your comments did help and I learned a lot :)