I've had my egg for a few weeks and have had some amazing meals. It makes the food taste like I know how to cook. I cooked two spatchcock chickens tonight and was disappointed. I put them on a raised grid, 375 degrees for about an hour and 15 minutes. The thermometer showed 165 when I pulled and wrapped them. The chicken had an excellent taste but it was a little tough. It didnt fall off of the bone like I was expecting. When I pulled the chicken it was kind of tough. Any ideas?