You can find lots of threads about rubbery chicken skin here (use search). The consensus seems to be that crispy skin requires finishing on the grill or in the oven, or smoking at a higher temperature, like 350 or higher. With my SM066, I'm limited to 300, which doesn't quite do it. With wings, I've gone to grilling and applying smoke at the same time with a tube pellet smoker on the grill. Haven't tried that with other chicken parts. Good luck - if you find the magic technique, please let us know!