How to Make Crispy, Smoked Chicken Inside

Crispy-skinned, tender, smoky chicken is easy to create all year round, without a barbecue.

Crispy-skinned, tender, smoky chicken is easy to create all year round, without a barbecue.

Click here for the written recipe.

[fve]https://www.youtube.com/watch?v=E0IGkZYxsf8[/fve]

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  1. Try bumping your temperature up to at least 350 when you smoke it. OR, you can throw it under the broiler for 2-4 minutes once you take it off the smoker. I smoke my chickens at 250 and only use rub or salt/pepper on the skin. Never have much of an issue with crispy skin

  2. I love smoked chicken. I’m definitely going to keep your recipe handy for the winter months, when I can’t always set the smoker up because of the weather.!

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