Like to cook my quarters low and slow to absorb the smoke but I would like my skin to finish up crispier. Any suggestions on what temperature to go to without drying the quarters out?
Give this thread a read.. some baking power can help with rub but others have similar issues. I have yet to get real crispy chicken myself. I plan to try this and maybe crank it up the last 1/2 hr to 400 or so. Please do let us know how things work out. I'm sure others will chime in.