First chicken smoke, pass and fail

[Drayken]

First smoke on new smoker. Tried a chicken last night.
Started cold smoker and cold meat.
2.6 oz cherry wood.
Outside temp: 20 degrees.
Smoker temp set to 325.
Took out when breast hit 165. Just a little over 2 hrs.

Injected with Tony's creole butter. (Didn't have time to marinade. Seems like more people like to marinade than inject, so I hope to try that next time) seasoned with Tony's creole seasoning and some Old Bay. (We didn't care too much for the creole seasoning, will try something different)

The chicken was great. Even the breast was juicy. The skin was horrible, complete rubber, even at 325 temps. Do you think it might be because it started out so cold? It took an hour just to get to temp, so it only actually cooked at 325 for about 1 hr. I know most people start off with cold smoker, but at these cold, winter temps, I wonder if preheating for the chicken, might yield better skin? I'm not expecting crispy, but would like at least some bite through, so it's edible. I know many discard skin, but we eat low carb, so we're all about the fat and protein! Either preheat smoker or just boil afterwards, but then I'm afraid I might dry it out a little.

 

[gregbooras]

Drayken,
Looks like a great first smoke!

With the smoker you will never get crisp skin. Best thing to do is leave it on during the smoke (help to keep it juicy) and then remove the skin and throw it away!
Best Greg

 

[MC1960]

I put mine on hot grill for 2 or 3 minutes on each side to crisp it up.

 

[old sarge]

Rubbery skin is pretty much the norm. A few minutes under a broiler on on a grill should crisp up the skin. Around our house my wife uses an Iwatani butane food torch for a variety of kitchen tasks.  Some folks here report that a Searzall attachment for their propane torch does a real fine job. Sterno also makes a food torch.