Tried chicken thighs tonight. The skin came out rubbery, cooked at 375 for about an hour. Pulled it at 170 internal temp. I read in the cook book that came with it after i started, that they recommend skin side. So I flipped it when it was about half way through. The end results were good, the kids loved it. One is a picky eater, and wanted seconds. She said it was way better than her mom's chicken. I used the Traeger rub, I felt it was a little on salty side for me. I also toasted some bread after I pulled the chicken. That was a mixed bag of results. It was not bad, but not great. Tasted kinda like chicken. There was a ton of drippings on the tray from the thighs though. It worked great when I did it with the burgers and steaks. The pics are not great, some of the fuzziness is from heat waves and some is my phone is 6yrs old. Tips and tricks for the skin are appreciated. Thanks for looking Dave