Tough skin on chix quarters

There are some long threads here ,about how to have perfect chicken skin.

Slow and low, on any type cooker,tends not to produce crispy skin.

Competitors, and many other folks,will finish on a grill or under a broiler to crisp the skin.

Then again,many folks throw away the skin,after cooking-so they don't bother.

As a judge you try to bite through the skin,if it is presented that way.

I rarely find skin I would want to eat,even with the best cooks on the circuit.

one of my favorite old subjects....

I, myself, love good chicken skin. But it has to be crispy and, unfortunately, I haven't achieved that in the smokette. that rubbery skin bums me out! I do the chicken on a weber kettle.

However... if you turn the CS up to high, and open the door several times during the cook, you may be able to achieve two things:

1. release some of the moisture that we usually try to keep inside, thereby helping the skin to crisp.

2. release some of the heat, thereby forcing the cooker to cycle on, throwing a couple of rounds of extra heat at them yardbirds.

I haven't tried that... just thunked about it. Let us know if you do

I did chicken in it the ither day. What I did was to wrap it once it came out then once the moisture built up about an hour later, I finished it on the grill with a basting sauce and a little salt. Yummy and crispy