Did some parts (direct heat approx 350, Top Rack). Took about 50 mins. and was fantastic. All except the skin. The skin was kinda tough. Is there anything I could have done about this?
Yep - you can put on some gloves and remove the upper section and just put the food grate right on top of the fire ring and use as you would a grill to finish them off for a few minutes. Be carefull, turn frequently and use the lid to help keep the flare up under control. Or Take a look here for using the lower grill position: http://www.virtualweberbullet.com/grilling.html
Another one which I used today - check my post for the Road Chicken cook using Bryans recipe. You can simply load it up on a foiled tray and pop it in your oven for about 5-10 minutes under the broiler. Works fine.
Or - if you have a seperate grill - fire it up to grill direct for a few until things get crispy.
