Crispy chicken skin

Jimsmokes

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I'll try it even though I usually sear/crisp on my weber.
Question
Am I the only one that when watching a cooking video. I subconsciously start shaking my hand when their seasoning it like I'm doing it?
 

JerryM

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I myself don't care for the skin and take it off. I get my chicken with the skin and then slice it open to put spices underneath it I guess that helps keep flavor in. One thing I have noticed on my pit Boss 1150 is that it does crisp up the skins even at 250 degrees.
 

Hmacmill

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For chicken, smoke it on low until it gets to 145F. Next raise the temp to 300, flip it a couple of times until u get to 165F. Skin will be crisp.
 
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