UDS i'm thinking a combination of two things... One is when i cooked at 400 degrees my birds were a little darker but still good which means your gauges could be off.
Secondly sometimes if you don't have adequate exhaust the smoke/drippings get trapped around the bird which contributes to the dark.
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Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767