Hi and thank you for these forums they've been very useful.
I bought an electric smoker recently and so far had good results with chicken thighs, salmon and tomorrow I'll be smoking mussels. The chicken had great flavor but the skin turned out a bit rubbery. Temp was set at 225 until internal temp was reached.
My question is, in order to get a crispy skin ( I'll be smoking a turkey thanksgiving) I've read to either have an initial temp, when you put the bird in, set real high 350 - 400 to crisp the outside for 30 minutes then turn temp down to 170 or lower to finish it off. Or do people get better results initially smoking very low and then the last 15 or twenty minutes crank up the heat to get the crisp.
I'm new to this so any help is appreciated. Thanks
I bought an electric smoker recently and so far had good results with chicken thighs, salmon and tomorrow I'll be smoking mussels. The chicken had great flavor but the skin turned out a bit rubbery. Temp was set at 225 until internal temp was reached.
My question is, in order to get a crispy skin ( I'll be smoking a turkey thanksgiving) I've read to either have an initial temp, when you put the bird in, set real high 350 - 400 to crisp the outside for 30 minutes then turn temp down to 170 or lower to finish it off. Or do people get better results initially smoking very low and then the last 15 or twenty minutes crank up the heat to get the crisp.
I'm new to this so any help is appreciated. Thanks
