OK, i did my first chicken today. The inside was very juicy & smokey flavored. the skin was a lil rubbery. Over all it was good but not totally satisfied. What did i do wrong for skin to be rubbery? One other thing, as it turned to evening time, i couldn't get it over 220F. I have it set up with 8" skillet since supplied pan sucks donkey balls. Also put an alum pan for drippings with apple juice. I reached 400F earlier in the day when i seasoned it. Trying to figure this out cuz i want to cook a brisket this weekend. I had it all the way up too.
What are you using for your thermometer inside the smoker? The one provided on the door is not the best to use. can easily get to 220 with just a little gas.