Hello & Thanks!

[OU812]

After the smoke on the chicken, toss them on a hot grill to crisp up the bacon and enjoy it even more.

Same thing if you smoke chicken without bacon on it the skin will be soggy also so if you want to eat the skin you will have to finish the chicken on the grill or the broiler in the oven just pull the bird off when the IT is around 140 F and finish on something with dry heat.

You will have the soggy skin with the turkey to. If you have a turkey frier that is the best, smoke your turkey till your IT is around 140 F then slowly lower it the HOT oil for 3 min then check your IT i shoot for a finished bird at 160 F i havent done it this way for quite a wile now no one eats the skin in our house but me so i skip this just to avoid the clean up.

One of these days i plan to get the Big Easy then i will be doing it smoke fried every time with boath the birds

Ok im hungry now  ;D