Chicken?

[Chez Bubba]

The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture. Thankfully, the Bradley does not & you can control the moisture dissapation by regulating the top vent.

Also key is the amount of food you're cooking in a session. It's easy to get a nice crust on one chicken, almost impossible if you're doing six at a time. I would smoke them until about 140F & finish them off in the oven.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[kjel]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Well, that sure answers my question.  I had a waterpan.[] Thanks Kirk