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Perfect Crispy Skin

I've been having trouble getting the perfect crispy skin on my whole chickens lately.  The trouble is not that my skin is rubbery, but rather, it always gets charred.  I've tried temperatures ranging from 325 to 450, I've tried elevating the grid, I leave the bird uncovered overnight in the fridge, I've tried minimizing the time the bird is skin side down (I'm a spatchcocker). Last four birds in a row have ended up with charred, burnt skin. Anyone out there have any tips to get the skin crisp, but not singed?
Maitland, FL
XL BGE since 2019
"When cooking, I stick to the 3 B's: Beer, Bacon and Butter." 


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