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There are a lot of variables in getting food crispy, a non-stick pan being just one of them. The type of food being cooked. A piece of onion will cook differently from a piece of meat or a patty covered breadcrumbs or batter etc. This is due to the moisture content of the food and also the Maillard reaction etc. The type of oil or fat being used in the ...


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I smoke a 6 lb chicken for 2 hours at 275 degrees but I also brine the bird for 3-4 hours before smoking. The brining keeps the chicken nice and moist. I use two trays of dry wood chips during the smoking period. Cherry wood is my preferred wood choice. I use the master built electric smoker.


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