Secret to smoked bird skin

I didn’t read the article. But, if you want crisp skin, wipe the bird dry before smoking.

Smoke the bird like you are roasting it in the oven.

You'll get enough smoke flavor even at a high heat fast cook time.

Make sure the skin is dry and "smoke" at a higher temp - like 325-350.

Mayo is basically oil. You can get same result by rubbing skin with plain oil, spray down with butter flavored pam, etc. Have smoked tons of turkey using mayo as binder before putting on rubs. For the mayo haters, mayo does not effect end flavor of the chicken/turkey

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For the mayo haters, mayo does not effect end flavor of the chicken/turkey

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Then why not use olive oil or something else? Is the mayo binder just for novelty?

General philosophy is to get the skin as dry as you can. You can accomplish this in a few different ways. Even doing so you would want to smoke at a higher temp (> 300F IMO).

1) Dry brine several days in advance.
2) Make sure skin is patted completely dry.
3) Some people also incorporate cornstarch to the rub overnight to help dry out the skin as well.
4) Right before smoking add fat of your choice (oil, mayo, etc). Don't think it really matters in my opinion.
Happy smoking.

I'm up for trying mayo, we never finish a jar before it expires and this would help. Agree on cooking 300-325, but don't get that breast past 155. If you need to separate dark meat and cook that more, do it.

I crank my smoker to 325-350 and it comes out great.

I peel back the skin and season the meat, pull the skin back up, sometimes I will need a tooth pick to keep the skin in place but most of the time it cooperates. Skin gets rub too, but getting to the meat is more important.

Here’s what I do and most of the time it works. I dry brine in the fridge with the rub i’m using. Placing the chicken on a rack in a sheet pan. When I smoke chicken or turkey I win the pit closer to 300-325. I start skin side up then about half way or a little past, I will baste with oil then flip skin side down to finish.

Thanks for this info; will try manana