I've been practicing smoking chicken's the last 3 weekends and I keep having the same problem.
I can get the UDS up to 340's with the heat shield in place. But as soon as I put the chicken on the temp will drop to 225ish and never get back above 300 during the cook. The bird will hit 165 and the temp never gets high enough to crisp the skin. I'm running all 4 inlets full open. For yesterday's cook I even let the bird air dry in the refrigerator for about an hour after the brine, before putting in the smoker. I'm doing a my first turkey for Thanksgiving in a few weeks and I'd like it to have crispy skin. Any thoughts on what's going wrong? Thanks for your input.