*** I’ve never been all that big on chicken skin unless it’s the thin part and cooked a crispy so smoking them works for me. Not sure the beer can trick did anything. Trying to crisp the skin on the air fryer didn’t work well enough for me to do again.**
I learned from somebody here (MomWithHope ?) about not wasting that chicken skin, which I love when it’s crispy, to just bake it in the oven on a tray, separate from other parts. Just let it cook, under the broiler if you must, but don’t waste it. Waste not, want not. Am I right?
Lucky for you your son isn’t in to smoked pork. More for you!
I would recommend pecan wood for his tastes, as it’s very mild compared to other woods, but I think you have a plan that works for you! 🤤
That wasn’t me on the chicken skin.