skin

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...