Hello, I have been doing Mixon's muffin pan chicken except that its a mini loaf pan that works really well for thighs. His recipe calls for 300 smoker temp 1.5 hours skin side down, then 45 minutes skin side up, return to smoker for 30 minutes. I have been noticing that within an hour or so my chicken temp is already pushing 150-160. I would like to pull them at 165 but the skin is not the perfect bite through. Does that seem right that it would cook that fast? I have tried running the WSM down around the 225 range and that adds to the cooking time, but then again the skin does not have the bite through. I am prepping to try for a competition so thats the only reason the skin issue is important to me. Otherwise the flavor is right on! Anyone else done this method or have any advice on this? I have tried reading and learning anything I can about the coveted bite through skin. Thank you!