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 skin
Salt over skin with kosher salt
Let chicken dry, uncovered, in frig over night to help crisp skin
Place in 425 degreen convection oven and brown/crisp skin for 20-30 minutes.
Let cool and smoke-cook at 225 degrees.
Only drawback I can think of is that crisped skin might not take smoke as well.
Any comments? thanks
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 skin
Salt over skin with kosher salt
Let chicken dry, uncovered, in frig over night to help crisp skin
Place in 425 degreen convection oven and brown/crisp skin for 20-30 minutes.
Let cool and smoke-cook at 225 degrees.
Only drawback I can think of is that crisped skin might not take smoke as well.
Any comments? thanks