Tut-T-Que
07-08-2015, 09:35 PM
Hey guys, im doin a whole hog on my A1 reverse flow. how would i make the skin crispy like a chicharone? would i take the skin and put it back on the smoker after ive smoked the pig to the right temperature? or it their another method to this madness? i love the skin, but ive only done one other pig and it was on a spit. the direct fire i assumed is what made the skin so crispy but with my reverse flow i do not know what to expect. any help is grateful