Sorry, I've checked around and didn't find an answer to my (newbie) question.
I've now cooked chicken thighs twice on the egg. Once, with the plate setter and drip pan, temp about 425. They worked okay, but the skin was not very crispy. The second time, I cooked without the plate setter and drip pan, same temp about, but, predictably, too much smoke.
Is there some compromise of crisping up the skin without yielding a boatload of smoke?
Thanks a bunch!