chicken skin

I have tried many times now but just can't seem to get it down but I'm having a struggle with bite through chicken skin... I have done it without scraping the fat... I have done it with scraping the fat... Without scraping my skin is rubbery... When I scraped it I got a nice crisp skin but...

Hi Fellas: this was my first year competing in BBQ. I did two backyard comps and competed in my first pro division this month. What I wanted to know, if anyone is willing to share, is there any other way of getting bite through skin without having to remove it from the thigh and scrape off...

I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.

I wanted to do side by side comparisons of various chicken skin techniques at lower temp cooking. I did this cooking at 275 degrees. The variations I did were cooking in the cooker, finsihing on a grill, and finishing by dipping in sauce and holding at 170 in a foil pan. Also, each of these...