Ok so I need some help. I got my new WSM 22.5 in, seasoned it and smoked some chickens. I sat them up on my whole chicken holder, seasoned it with some Caribbean Jerk season and set them in the smoker. I had an issue with temp probe placement and couldn't get accurate readings on internal temps so I went by smoker temp and time. The next issue I had was that I could not get the temp to hold at 250 and it kept fluctuating between 250- 290. When my chicken was finished it looked great and tasted good but the skin was like trying to bite through a brown paper bag. Any recommendations?