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Like Tom said.

The key is will they be skin on or off? Skin off, they'll dry out fast. Skin on, do it at a higher temp to finish. You'll get rubbery skin if you cook it too low.

If the skin isn't to your liking, just do it on a grill to crisp up the skin. If you're not eating the skin, cook it skin on and toss the skin.

Don't open the door a lot.

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