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I cook at low temperature, typically 225 and occasionally 210-215, but temperature isn't the problem, it's air blowing through the cooking chamber across the surface of the meat. I tried spritzing to keep the meat surface wet, but it apparently dries again out very quickly and I don't want to...

I have a question for you guys about the smoker convection cooking feature. I like to smoke chicken pieces without the skin. The constant air movement through the smoker dries out the meat surface making it somewhat tough. I do not overcook it and the meat inside is moist and juicy, just...