Thanks for the recipe RichD.
I was referring to smoked chicken in general. Usually smoked chicken is often mopped with a liquid, and depending on the type of smoker, you may or may not have a water pan. As you know a moist environment will cause the skin not to crisp up. I have no problem getting the skin crispy in my Car-Griller (see the pix). For someone just starting to learn their new smoker, and smoking chicken in general, they may not be able to achieve crispy skin right away (without sacrificing moister).