Originally Posted By michael_d
I've been experimenting with chickens...

You have truly gone to the dark side. Bob will be along shortly to help you with that. laugh

I struggle with roast chicken on the smoker. I just can't get that crispy skin you get from an oven or rotisserie roast. I even tried starting the smoker on high and braising the skin at the start of the smoke. While it was a lot better, its was still more tough than crispy. I may give your cheese cloth method a try.

Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!