Well I have been smoking a ton on the 84 deluxe lately. Ribs and shoulder are coming out fantastic. The smoker is just so easy to use. Burns about 10-15 splits of wood for about a 8 hour cook, pretty efficient for its size. Anyway, I have been having trouble with my chicken. I have been cooking quarters and then meat is always great tasting and moist, however the skin is down right tough. I have been cooking between 225 and 275 and the chicken is usually on between 2 and 3 hours. I use a rub, no brine as I dont love brined chicken. Anyway, I was wondering i someone can give me some pointers on how to keep the skin a bit more tender. Thanks.