My chicken so far has been magazine cover material, but the skin has been tough and chewey. I've seen many of you write that leaving a rebar out during the cook and cracking or even taking the lid off for the last 5 minutes will crisp it up nicely. Next question pertains to the first... I like some carmelized bbq sauce on my chicken. Will brushing it with bbq sauce at the end prevent it from crisping? Tips, tricks and suggestions please