I haven't gotten the skin to be "crispy," but it wasn't fatty or chewy either. I took the suggestion from the others on here and got my pbc as hot as possible before throwing the birds on. When I first closed the lid last weekend with a couple birds on there, it was just above 500 degrees. The temp did drop, but both birds were done in roughly 80 mins. Again, not "crispy," but I thought it was delicious.