<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Erickson:
If you do the bird at 225, just be resigned to the fact that the skin will probably be inedible, but the meat will be fantastic.
At lower temps (225-300), poultry skin turns to leather, while at higher temps (325-400) the skin is nice, crispy and tasty. </div></BLOCKQUOTE>
I did two chickens, split at those temps and my skin came out amazingly crispy, tasty and delish. Hardly leather.