Would Like Crisp Chicken Skin

[Barry CB Martin]

OR - like many of us - you can toss the smoked poultry into the Big Easy for a few minutes and the IR will crisp up that soggy smokey skin too....

[CaptJack]

OR - like many of us - you can toss the smoked poultry into the Big Easy for a few minutes and the IR will crisp up that soggy smokey skin too....

Yeap, a BigEasy / SRG will crisp ANYTHING !!

the only problem with this is you have two cookers to clean when you finish the cook

[eldog73]

kind of a followup to this, (two grill technique).  I am thinking of adding another cooker and have thought about a backwoods or similar (i have a large pellet smoker and a pull behind propane cooker) 

Would the backwoods serve both purposes.  smoke the chicken first, then remove water pan and jack up the temp to finish the skin?  I was thinking of rotating the shelves to the bottom for max heat.

[bbqchef]

You could do what some restaurants do... use a crème brulee torch <lol>.

It's kinda like using a hot skewer for grill marks!

[CDN Smoker]

Can I mail you my cook book to get signed???

[Hub]

I've had success on crispying the skin by putting it on the grill for a little while after I smoked it.  Dee

This is the tried and true way to get crisp skin on chicken chunks.  Make sure your grids are either well seasoned to avoid any sticking or give them a light spray with Weber grill spray before you put the pieces on.

Competiton chicken has, in the last few years, moved toward "bite through" skin.  Prior to that style movement it was very common to see competitors crisping chicken over a small charcoal grill next to their smoker.  Thighs, particularly, will crisp up in just a minute or two over hot coals.

Hub