First time smoking anything and i started with chicken wings and leg quarters. Results were great although the skin on the leg quarters could have been a little more crispy. Overall success! Really impressed with the amount of smoke i got.
by zetu2203
3 Comments
Skin-on chicken is tough to get right (the skin, at least). What was your process like? Most people reccomended more hot and fast for Skin-on to get crispier skin, but I’ve still yet to perfect it myself.
You’ll hit your stride on chicken skin with practice. It’s never going to be fryer-crispy but you’ll find what works for you. I smoke skin-on chicken at 200 to like 130 internal and then crank it to finish to crisp up the skin but it’s still gonna be on the tougher side. The flavor makes up for it!
Looks like you’re gonna do just fine! Welcome aboard