I am entering my very first BBQ competition next weekend and wanting to do the bite through Chicken Thighs. Last week I did it starting off at 275% for first 30 minutes and then dropped temp down to 225% for remainder of the cook and had the bite through skin. I did this with fresh non frozen thighs. Ii repeated everything the same way this weekend but used some previously frozen thighs that were thawed and did not get the same bite through skin. Is the fact that I used the frozen thighs the reason for not getting the bite through effect this time. I am going in and cleaning the skin of added fat. Any other point I may be missing. Thank you for the feedback.