I want tips for Smoking Chicken

I'm not a big chicken fan, except for wings. But I can't get crispy skin in my SM066 (300F max temp), so I do them on the gas grill with a pellet tube smoke source. Sorry not the help you were looking for. I think you'll get lots of advice here, though.

Like Jay said, chicken skin won't get crispy in most smokers.
As I don't like chicken skin, I usually smoke without the skin.

I usually brine/marinade for an hour before cooking too.

@henrythompson posted:

Hey everyone,

I am pretty new to smoking and just got my Cookshack smoker. Super excited to dive in but I am a bit nervous about doing chicken for the first time. I have read that it can dry out quickly so I want to make sure I get it right.

Any tips on things like temperature, wood choice or seasoning? Should I brine the chicken beforehand, or is that overkill?? Also do you prefer to go low and slow or crank the heat up a bit to get the skin crispy?

As well, I found these resources when doing research on this; https://forum.cookshack.com/topic/smoked-power-bi-desktopchicken-breast-first-timeboxing random & if anyone have any resources, tutorials or personal experiences please share with me, It would be greatly appreciated!!

Thank you…….

For crispy skin, consider turning up the heat in the last 30 minutes of cooking. You can also finish on the grill or in a hot oven for a few minutes. While low and slow is great for tender meat, combining it with a higher heat at the end will help to crisp up the skin.

I've tried those ideas.  In my experience, once the chicken skin is rubbery, it stays rubbery no matter how you try to crisp it. Once the skin fat is rendered, there is no fat left to crisp it, so it either stays rubbery or it burns if you try too hard to crisp it.