Frequently touched on and we started talking about it in another thread, so let's get this one out there.
In the smaller CS's (Smokette and 50's) the temp only get's to 250 and the skin comes out rubbery.
Here's my question.
Do you really eat the skin or
Do you want the skin to look pretty for presentation or
Do you sauce it up and cover it up or
Do you pull it off anyway.
Crisping the skin takes heat and 250 just isn't enough. No amount of mayo, oil, whatever at 250 will do it, it has to get hot to dry out the oils in the chicken skin and hot heat does that.
I not finish mine in the FE and get it to 325 to 375 and it does great job in only 15 minutes or so.
If you're smoker can't get to those temps, and you HAVE to have crisp skin (again, go back to the list) then you have options.
Finish it in a hot oven.
Finish it with a hand torch (the kind chefs use)
Finish it on a charcoal grill (like contests cooks do and this is also good if you add a sauce to thicken it up)
Finish it on a gas grill (can you take the gas, really?
Let the ultimate chicken crisping thread begin.