did a spatchcock chicken for dinner, so no pics cause you all have seen enough of them. I cooked at 350 and the last 15 minutes or so I opened up the vents and let the temp take off, to get the skin crisp. Although it looked good the skin was not as crisp as I would have liked. The breast was 160 and the thigh went up to 190 so the temps were ok
Any suggestions would be appreciated.