I was smoking some freshly cured bacon tonight, and decided to add some chicken and have smoked chicken for dinner. The chicken meat itself is terrific. The problem is that the skin doesn't crisp up. I'm assuming the low and slow heat and smoke are effectively "tanning the hide" and giving me chicken skin leather. I'd need high heat for the fat in the skin to boil and essentially fry the skin as it roasts.
So...I think I understand the mechanism, but does anyone have a solution? I'm doing smoked whole turkey for the first time this Thanksgiving, and obviously, the same concern applies. Is the skin just a casualty of smoking?