I found a lil magic with my cook shack. I do my pernil (other part of the butt) the traditional latino way aka (shitload of garlic) and smoke it low to get some smoke on it, then I crank to 350. Then when it hits my desired temp I flip them skin side down (1 at a time) and put them on zone 4 (the 2nd grate above the hot zone). I know this a known method to crisp skin but this time, on this cooker, it worked perfect, It came out perfect absolutely perfect. I've been trying for year's on different cookers to get a combo of my moms pernil with the right amount of smoke and crunchy skin and this is it! I think the difference was distance from the flame that might be why it worked, I always had it close to the heat source. When I did it in the oven and it came out well, it also had distance from the flame.
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