I love smoking poultry on my XL BGE. However, when I smoke poultry the skin is always rubbery. I'm a big fan of crispy skin on chicken and turkey. Am I doing something wrong? Is there a way to smoke a bird and have crispy skin?
By the way, when I smoke a bird I do so at 325-350, apple wood chunks on the coals, plate setter legs up, drip pan filled with apple juice.
Any advice would be greatly appreciated.