[Meat Burner]

So, you can cook chicken on Friday (just an example), to get the smoke flavor and then cool down to a safe temperature withing the allowed time requirements. Then, the next day add the chicken back to high heat to crisp up the sking. That is okay per the KCBS rules? May just my lack of understading about the rules. I know you cannot do this with pork but is it okay with chicken. Jest wandering about his procsedute and if it is okay according to the rules.