AHarmon
New member
- Messages
- 2
- Grill(s) owned
- Stampede
I have a question for you guys about the smoker convection cooking feature. I like to smoke chicken pieces without the skin. The constant air movement through the smoker dries out the meat surface making it somewhat tough. I do not overcook it and the meat inside is moist and juicy, just the outside gets tough. After several cooks and including spritzing I am still experiencing this problem that I have never had on other traditional smokers I've owned that do not have forced air movement. I am thinking this may be an unavoidable characteristic of pellet smokers. But this is my first pellet smoker and my question is, do you guys experience this problem and what do you do about it?