kornbread

Recipes 

In defense of your smoker...

It could be the juices from the ribs dripping onto the chicken kind of fried the skin on the chicken on their way down...

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BlindLemonLars

Recipes 

I think it had more to do with the agonizingly slow heat over six hours...never getting hot enough to crisp the skin. "Fried" would have been nice, this was mummified like King Tut's forehead! Rubbery, inedible.

ColoradoXJ13

Recipes 

every time I have had chicken off a smoker (turkey too for that matter) the skin turns to rubber, tasty-tasty rubber, almost like tough smoky chewing gum.