PBC Chicken - How to get crispy skin?

[chriswalters]

Hey all!  Making my second run of PBC chicken later today and looking for any tips/tricks to get the skin a little more crispy.  The chicken came out unbelievably juicy and delicious, just looking for a little more crisp on the skin.  Is anyone transferring to the grill grate afterwards or anything like that?  Thanks in advance!

[Smokin3d]

Hello go to page 11 under pit barrel and look for GOT MY NEW TOY started by 1bigg-er.
There is 25 pages to read there and I think you will find your answer.
I tried to copy paste but can't figure it out.

[Smokin3d]

Here ya go. http://www.letstalkbbq.com/index.php?topic=9420.0

[chriswalters]

Here ya go. http://www.letstalkbbq.com/index.php?topic=9420.0

Thanks!  Checking it out now. 

[chriswalters]

Here ya go. http://www.letstalkbbq.com/index.php?topic=9420.0

Man, this is a wealth of PBC knowledge and fun to see what others can do with it!  Thanks so much for sharing. 

[Smokin3d]

Your welcome.

[teesquare]

The skin texture is a function of moisture in the skin....so  if you prep your chicken 1 day ahead and allow it to sit in the fridge open to the air...i.e. uncovered....or 1 or 2 days. you will find the chicken will be completely moist but the skin will be much drier and more edible.

[teesquare]

Corrected the horrible spelling in the above post - that rendered it useless....