How do you avoid it? I'm doing some beer can chickens this weekend.. but I LOVE crispy chicken skin. I was thinking about doing a slow burn at about 300-325 for however long it takes.. (Guestimating about 3-4 hours with two 5lb chickens) Then, just before they are done and the coals are going down.. I was gonna sear them in the firebox about 5-10 minutes each side? Anybody ever try this? I think it sounds like a great solution.