Poultry rarely gets a crispy skin, thus I do not do poultry except on a grill. However, what I have read here (on the older forum site), as well as other sites, is to place the bird under a broiler or on a hot grill after smoking to crisp up the skin. Another option is to use a torch. We have an Iwatani for use in the kitchen. If I did smoked poultry I would go with the Searzall, which is more expensive but can handle large items. Links are below.The reason is you need at least 325 degrees minimum for a crispy skin and that is for a long cook in an oven. 350 or higher is better and quicker. The CS 066 electric smoker maxes out at 300.