Another chicken/chrispy skin question....


 
B

Burtess

TVWBB Fan
I am going to bbq a couple of spatchcock'd chickens ahead of time for an easy meal for when we arrive to our icefishing destination.
I will reheat them on the gasser.

My question is should I worry about maintaining high heat while cooking on the WSM to keep the skin chrispy or is it just going to get rubbery if frozen or refridgerated and bagged for the trip regardless?

Thanks,
Burt
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So I assume that if I make sure to keep the temp up first time around and get crispy skin, that when I reheat it will stay that way?

I know if I do them at a lower temp and get rubbery skin it will not crisp up no matter how hard you try.

Burt
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