Smoked my first chicken legs quarters on my Masterbuilt 30. Brined chicken last night, smoked at 250 for 2 1/2 hrs. Chicken had good flavor, decent smoke but skin tough as leather. I understand many smokers won't cook hot enough for skin to render fat so skin won't get thin and crispy.
My unit maxes at 275. What should/can I do?
My unit maxes at 275. What should/can I do?