To be honest I'm not sure what happened I left the lid slightly cracked open the whole time and when I went to check the temperature the skin was very crispy hard to even get the probe in, I rotated the chicken pieces around let them cook a little bit more and now my skin wasn't as crispy? Maybe they just started to steam up from the bottom? It was still very very good just not as crisp as it was
Any suggestions or methods how you guys get your skin real crispy
