Hello Android8675,

On 20 Nov 14 06:29, Android8675 wrote to Access Denied:

bit while camping. The only thing I don't like about it is that
the bird's skin ends up gooey and gross and we usually throw it
away and serve the rest of the meat (which always turns out
excellent). Is there a way in an electric smoker to get the skin
crispy? Or do you have to take other measures to do that (like
broil it afterwards or something)?

Yeah, chicken is a pain, ain't it. For some reason turkey comes out
pretty nice (thiner skin?), probably due to the long smoke time (8
hours).

Actually, chicken is quite easy. It's just the skin I've always had to discard.

We're always camping when we do it, so a broiler is out. Rotisserie over the fire is always a great way to do chicken, too. :)

For chicken I just throw it in a broiler near the end, or just toss
the skin I guess. Yeah electrics have their downside, but as a first smoker, I'm really happy with it.

Ohhell yeah. If that's my only complaint over the past year, I think it's definitely a winner in my book. :)

Regards,
Nick

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