Quote History Originally Posted By Bogdan:
Ive been doing 225 and turn it up to 400 in the last stages
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Dry, well salted skin. Put in fridge for an hour or so. Take out and pat dry. Smoke 250 time depends on the piece, I dont think you can overcook thighs. Crank smoker to 400 and go till you like it.
If im in a pinch, ill toss them in my airfryer toaster oven. You'll never get fried chicken skin on the smoker.
However, moisture is your enemy to crispy skin.