Im constantly trying to perfect recipes for smoked foods at work. I work in a retirement community and serve 100 people per meal everyday allday. Ok, enough of all that. Tommorow ill be smoking darkmeat quarters in my bradley 4 shelf digital. About 24 peices , so that 6 per shelf. This weekend I was playing with hightemps(as if) with her and even when I got her up to 320 she lost everything the moment I opened the door, dropped to 230 and stayed there most of the rest of the time. So with these 24 peices Ill never get the temps up past 220. Should I cold smoke then just roast them or deal wit the low, non crisping temps? I know for flavor I get to finish wit a bit of smoke wich I love but whats better? Crispy skin or full bore smoke?