Chicken quarter's question?

1. NEVER put anything under smoking chicken. It drips and leaves nasty streaks and it's very food safe (not sure how hot those drippings get, but they do look nasty).

No you won't get crispy at 250. Crispy is hard to define, are you thinking crispy like fried chicken crispy? Won't happen without high heat.

You can get good skin at higher temps that will be bite through. The problem with lower temps is the chicken fat doesn't render and you get rubbery skin.

If you have to eat the skin, cook it higher or crisp up on direct heat at a grill

I did 10 qtys in the Q this weekend, about 1:45 at 275, skin was gross(which I expected), tossed on the charcoal grill turning every so often, while brushing on some homemade BBQ sauce, 10-15 minutes, chicken was pretty crispy. Then I pulled it, served a few hours later. People loved it, but really, it's a pain in the ass, much prefer Brisket or Butts.

Pork Rules............