[Soulman1282]

So what is the correlation? cause I think I could burn some chicken and still be raw in the middle....help me learn cause I don't see the IT needing to be one place for the skin to be in a certain state of doneness. Not trying to be a smart ass here, just that my chicken wasn't overcooked inside and the temp in the pit was so low I don't see how the skin got so dry/inedible.