Hi Harry,
I was wondering what competition judges look for in chicken skin.
Do they (in general) prefer it crisp? That's hard to do on a WSM without taking it apart and using the bottom section like a grill.
How do you finish your chicken so the skin comes out the way you want it?

CBJs are looking and testing for bite-through skin. It's hard to do crispy skin unless you roast your chicken at 350. CBJs aren't really expecting crisp skin. They must get bite-through if they are to give you high points. I've had good success cooking at 275 degrees and using organic air-dried fresh chicken that has thin skin.

Harry, I noticed that you mostly cook bone in chicken thighs and some times wings. Since you cook your chicken at 275, what it your approximate cooking time?

Thank you!
Steve

Thighs are done in 1 1/2 hours @ 275

do you trim or cut the bone in any way, other then the occasional piece of cartlidge?

I leave the knuckle bones intact. I prefer a normal looking thigh.