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250 to start then open bottem vent till 300 or 350.

I think by trying to crisp up the skin, I am getting it too hot at the end of the cooking time.  

Thanks.

I spray it with apple juice and I baste it with bbq sauce mixed with honey at the end.-bshaggerton

This is the worst one that I've cooked.

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...