Just joined the forum today...the kids bought me a digital smoker for Christmas cant wait to get this thing smoking .. Had done ribs and wings on the maiden voyage ribs were excellent wings were great flavor but the skin was rubbery can I get some feed back as to what everyone does to correct this
Welcome aboard! :)
The Bradley usually does not get hot enough to crisp the skin on poultry. Most people initially smoke it in the Bradley and then transfer it to their house oven to finish cooking and crisp the skin. You might browse through the Poultry (http://forum.bradleysmoker.com/index.php?board=26.0) section of the forum for additional tips.
Also when I cook chicken at a low temperatures, such as 225°F, I will always air dry the chicken uncovered in the refrigerator, prior to smoking/cooking. For wings, about 2 hours, single layer on a rimmed cookie sheet on a wire rack. For whole poultry I will air dry overnight, chicken parts 4 - 8 hours. This will draw moisture out of the skin which will give you a better texture.
Thanks guys