The dilemma of the MES. Love the smoker, but the cap of 275 for temperature makes getting a nice crispy skin on the chickens tough. I had some success taking them out a bit early then tossing them in the oven at 400 for the last 20-30 minutes. That has given inconsistent results. A couple times it was great. The last time I tried it I ended up with the worst of all worlds, a bit tough and yet still chewy. What are the words of wisdom? Next week I'm going to be doing about 20 cornish game hens with primarily cherry wood and ideally want that skin crispy and inviting.