Walt
New member
I believe Brian, aka Pork Belly, originally posted this technique. I use it when doing chicken. I prepare the smoker including wood & set to 350. Let it get up to 200+, about 20 minutes on my #2, then quickly put the chicken in. I run the James Jerky Drier as soon as I put the chicken in until I remove the bird. As soon as I put it in, the temp drops to 165 but eventually the temp rises to a steady 330. I have an older #2 with the smaller element (i think). The newer #2s can probably reach a higher steady temp. The pictures are a boneless, jambalaya stuffed, whole chicken from a small joint in Iowa, Louisiana called Rabideauxs. The skin is fully rendered however it is not completely crisp but pleasant none the less. It took 3 hours & I used about 2 oz of cherry with this one.
Sometimes I remove the skin after the smoke & render down on a pizza stone in the oven. Great crispy/salty/smokey addition to a salad.
Sometimes I remove the skin after the smoke & render down on a pizza stone in the oven. Great crispy/salty/smokey addition to a salad.
