"Lewzephyr" > wrote in message
...
> On Wed, 26 May 2004 18:28:05 GMT, I needed a babel fish to understand
> Default User > :
>
> >JakBQuik wrote:
> >
> >> BTW, no one cooks a chicken all day. There are two ways to go with
chicken:
> >> you can smoke low (225-250) and slow for about 2 hours, which gives you
a
> >> lovely smokey product, perfect for sliced chick sammichs. You do get a
> >> rubbery skin tho, best discarded.
> >
> >
> >To save the skin, you can slap the chicken into a very hot oven for a
> >short while, it will crisp up the outside. Of course, if part of your
> >goal in cooking it outdoors was to keep from heating up the oven, then
> >that won't help.
> >
> >Brian Rodenborn
>
> couldn't this be done in your last phase of cooking in the smoker...
> raise the heat up to crisp up the skin? If so, that would alleviate
> the turning on the oven...

That's exactly the way I do it. About 3 hours in the smoker at 250-270 and
then convert the smoker to its grill setting and grill for no more than a
minute or two and eureka, crispy skin every time. I used this method
yesterday and there is a pic on the binary group if your interested. If
freezing any chicken, then I would reheat it in the oven every time to
achieve a crispy skin.

Graeme

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