Mike, I find that I can only make that work when I smoke for only a short period of time, so the skin doesn't have a chance to get rubbery - if it does, it's too late to rescue on the grill, in my experience. Maybe I'm just overly sensitive to even slightly rubbery chicken skin, but a hot grill after even just one hour in the smoker still leaves the wings tasting rubbery to me. Maybe it is also the ratio of skin to meat, which is pretty high on wings. I really like the degree of smoke, and the controllability of the A-Maz-N tube smoker on the grill.
However I like your idea of spatchcocked turkey. Would you share your technique?