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First, I need to give credit where credit is due: some of this method comes from the way the Chinese treat duck carcases and the rest adapted from a chicken recipe in America's Test Kitchen. Most of us are familiar with the rubbery skin we get when chicken is slow smoke-cooked, around 225...

I tried a search, but didn't have any luck, so I'll try this. My wife and I like simple, smoke-cooked chicken. However, at 225 degrees, the skin come out a little rubbery. Has anyone tried browning the chicken in a convection oven before smoking? Here is what I am proposing" Loosen chicken...

After reading some of the introductions, I find that I am in need to do the same. After graduating from pharmacy school in 1968, I had my first real job, a home, and enough money to buy a charcoal grill. In those days, we called them barbeques. I bought a Weber 22.5" Weber kettle that very...