I cooked at 280-300 degrees three chickens butterflied from the back with the breast bone removed on two racks. The chicken had been painted with olive oil and lemon juice and cooked skin side up for a little over an hour (265 degrees internal at the thigh) and then turned them skin side down to finish up with what I thought would be a crisp skin.[p]At 175 degrees internal at the thighs and 300 doom temperature I removed the chickens and over half of the skins stuck to the grill. The chickens were left butt ugly and the good flavor of the crisp skin left behind. I had to serve this mess to four guest and even though they bragged about the good flavor, no one mentioned how ugly the chicken was and I acted like the chicken was designed to look that way.:-) But, I know they must have thought I didn't know how to cook on the ceramic cooker - and they were right.[p]What did I do wrong? What can I do to keep the skin crisp and intact?[p]N.W.