Smoking meat is a very popular way of cooking. However, with meat such as chicken, people often desire to have the best of both worlds – smoky flavors but crispy outer textures. Luckily this is possible but it can take some practice.
Usually, smoking meat requires a ‘low and slow’ approach. This means that you keep the temperature low and cook it slowly. However, this is not ideal to get a crispy texture. As such, you may find that the best option is to use a higher heat.
You should try and smoke your chicken at a starting temperature of 225 degrees and then raise this to 300 degrees later on.
You should also keep in mind that any moisture will be detrimental to crispiness. As such, avoid using olive oil and other liquids on the chicken. Use only powdered ingredients to rub it, and pat the chicken dry first.