Increase WSM 14 Temp from 225 to 325 on the Fly?


 
Oliver — in the question for crispier poultry skin while cooking at lower smoking temps, try puncturing the skin with a needle meat tenderizer. The holes help the sub skin fat render out better.
 
The danger you run into trying to increase the temp is that the taste of the smoke from rapidly igniting charcoal can be pretty acrid. So if you are running a minion style cook and you just open the vents or turn the temp up on a controller, this can happen pretty easily, especially with chicken. Chicken can just soak up smoke and it's easy to oversmoke. Adding more already lit charcoal is a stronger option or take the bird off while you raise the temp. I think chicken tastes better smoked at a higher temp. It's easier to get a cleaner smoker flavor vs a smoldering one, and the skin usually turns out better. For the most part, chicken skin just sucks unless you fry it so lowering expectations is important.
 
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