Quest For Crispy-Skinned Chicken

[teesquare]

All good ideas folks!
For me there are several methods - and combinations of methods that seem to help with crisping the skin. As Tom pointed out - the extreme heat of the SRG will do it for sure. But the PBC adds such a nice charcoal roasted flavor.....

But - if you are cooking at temps under 350F ( as in the PBC - my preferred chicken cooker ) A longer ride in the fridge, then a VERY light amount of oil rubbed on the skin, a dusting of a little corn starch mixed with your favorite seasoning - then in the PBC.

The skin is not "fried chicken" crisp, but it is completely edible and "crisp-y"-  is not rubbery, or greasy, slimy...or any other negative term you can think of.

[smokeasaurus]

The last time we did PBC chicken, Wendy had the oven cranked up to 450. We removed the chixs and hit em in the oven for a spell...that crisped em up 

[Cajunate]

Using or adding plain or seasoned corn starch will help get your skin crisp.

[HodyMac]

This might be sacrilegious but I crisp my chickens on a hot gas grill as it come out of the PBC.


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[Savannahsmoker]

Ok,, has anyone thought about the Big Easy SRG ,  I get crispy chicken everytime on the SRG, without anything special... Just Sayin 

Same here. 
I have been searching an trying different cookers and I have found I get tse most crispy chicken on the Smaller Big Easy. 
Wore out the a Big Easy and SRGe tried the the Big Easy Electric and gave it to Nepas.
For Crispy Chicken the Big Easy is my go to cooker.