One of the keys to getting crisper skin on poultry in a smoker such as
a Bradley is to leave the vents open more. Poultry contains more
moisture than beef or pork, so you need to open your vents more when
smoking poultry, to allow the extra moisture to excape. If you keep
the vents closed down too much, you'll get rubbery skin, and excess
moisture inside the smoker cabinet.

If your concerned about not getting enough smoke with the vents open
more, then simply add a few extra bisquettes, for more smoke time. And
be sure to pick up a set of aluminum dummy pucks from ebay to save a
couple wood bisquettes each time you fire up your Bradley.

good luck,


Pete & Kathy wrote:
> "Nonnymus" > wrote in message
> ...
>
> >
> > The results were absolutely excellent, and as if I'd been cooking them
> > this way all my life. The only thing I will be experimenting and possibly
> > changing is the outside of the wings. They were so moist that they
> > literally were dripping. The outside was tan from the smoke, but I think
> > it'd be a tad prettier if I'd finish them off on the grill for about 10
> > minutes on a high direct heat to dry the skin a tad and give it more of a
> > scrunch when you bite in.
>
> > I did it with the damper almost closed off and with the used marinade in
> > the water pan.
>
> You might want to try leaving the the damper at least half open. This will
> allow a lot of the moisture to escape the smoker. You'll end up with a much
> better tasting and looking (smoked rather than steamed) product.
>
> You may also find that keeping the Bradley damped down will cause the
> "pucks" to swell up from the moisture and jam your feeder.
>
> Good luck... sounds like you're having fun with it!
>
> -P