The comp is for brisket, spare ribs, and half chicken. I have a WSM and a crappy 22.5" kettle grill. I'm pretty confident about my ribs and brisket, but I can't seem to get that perfect skin on chicken. I know about kicking the temp up, but before I get to that stage the skin is basically black. What do I do to keep the skin a nice color and get it crispy and bite through? Thanks for any help!