Well while the wife was making jam, I had the TV all to myself for a change. So I watched the Pit Masters's marathon. One of the episodes was talking about bite threw on the poultry skin. If the Pit Master didn't acheive it they were downgraded and even a few rude comments were made. My question is how do you acheive bite threw skin? Or another way to put it, what makes the skin tough? I have yet to do poultry (other then some Turkey legs) in my new smoker. I would like to try a turkey breast next when the kids/grandkids come visit, and thought it would be fun to attempt to get "bite threw skin."