I like mine done low and slow, TO START. First time I did it low and slow with skin on, the meat came out fantastic, but the skin was rubbery. I then found out that if you do it low and slow with skin on, thats fine, but you are going to want to jack the temps up, say around 325 or so at the end for about 20 minutes to give that skin a crispy texture. Unless you want skin off from the get go, then low and slow is fine all the way as long as you get your internal temps to a safe area.