Reply to "Amerique wings"

Former Member

quote:
Originally posted by SmokinOkie:
Crispy skin is about evaporating moisture. There is a FINE balance between evaporating the moisture from underneath (the chicken) and that inside the skin itself.

In a smoke it's about two points. One the humidity inside the smoke and Two the temp.

Next time, dump some humidity, say an hour in the cook. Open the door for 10 to 30 seconds. Yes, it will extend the time a little, but it dumps the humidity also.

Keep experimenting and let us know how it goes.

Never done chicken in my rig. Thanks for the chicken tip Smokin Okie.
I do the same when smoking jerky but I open the door every half hour, swing it slowly open and closed to dump excess mositure.
Works like a charm.

7/26/0811:15 AM

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