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Does it really matter if the skin side is up or down on the grilling plates when smoking chicken? Thanks for all the help. I really appreciate you all for helping this "newbie."
Are you doing a whole chicken? If so I start mine breast down for the first 1 to 1 1/2 hrs to set the juices in it then turn it over for the rest of the smoke
You can cook them skin up at a lower temp in the beginning then turn them over and bump the heat at the end of the cook. ( the last 20-45 mins.) This works pretty well to keep them in the smoke longer for flavor then crisp skin at the end.