I cook competetion BBQ on 2 backwoods smokers and occasionally use a chargriller akorn for back up. I am having trouble with chicken skin. It is either too mushy from the seasonings or the skin cracks from raising the temp in the last 20 minutes. I have used Jeff's Rib rub and have won with it. I really like it. I enjoy the newsletter. It is always entertaining. If anyone has any suggestions on the chicken skin, let me know.