Crisp Skin Roast Chicken

As a new pellethead I am wondering if anyone has a good technique for getting crisp skin on roast chicken. I was never able to get good skin on my WSM and hope the Memphis Pro will be able to produce a good crisp skin.

Give this a try and see how it works for you.

I don't always want crispy skin, but when I do then when the chicken hits about 145-150° Internal temp, I start raising the pit temp to about 350° to finish it off. By the time the pit temp comes up and the chicken hits 165-170° the skin is nicely crisp.