Skin side up or down?

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Fire Starter
Original poster
Jul 2, 2007
Crossroads, Tx
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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