Crisp chicken skin discussion #375693-D

Before we get started, I'd like to make it known that I did wade through as many chicken skin posts as I could handle before my eyes began to glaze over. I especially liked the blow torch/exploding chicken threads. I probably saved $15 now that I won't be needing my escapism movie fix this month.

Anyway, getting on to my point...

Like so many others, I've been looking to crisp up my chicken skins. Smoking in a 055, it's just not going to happen. My wife thinks I'm allergic to clean kitchen tools so I searched our kitchen equipment shelves for a solution. My promising but ultimately less than brilliant idea was to incorporate my Ronco rotisserie. You read that right. Just think, an opportunity to be doubly lazy by applying two "set it and forget it" machines to solve two different problems. Except for all the time spent washing dishes, this idea had potential.

I put the bird on the showtime rotisserie skewers, tied it up pretty well, then stuck it in the smoker. The idea was to smoke (cook) the bird, then crisp up the skin in the rotisserie.

(Commence collective eye rolling)

Nope, didn't work right the first time. After smoking up to the temp suggested by my remote thermometer, I attempted to crisp the skin in the rottiserie. Thinking the constant spin would not apply high enough heat for a long enough period of time, I manually rotated the chicken, stopping for what I hoped would be long enough to do the job. Unfortunately, the skin quickly split after each stop, exposing the meat and in the process, draining the bird of it's juices. Some would describe this as a complete, utter failure. Being an optimist/delusional personality type, I think Edison would agree I merely found one more thing that doesn't work.

Now, rather than admit defeat, I'm thinking for experiment #2 I need to adjust my technique a bit. The main bit of information I'm missing has to do with the smoke absorption of the chicken. It seems to be general knowledge that other meats lose their ability to absorb smoke above 140F, with additional smoke tending to adhere to the exterior and leading towards a "creosote" flavor if overdone. Does chicken seem to behave about the same? I mean, do the pores begin blocking smoke at approx. 140F?

I'm thinking I may be able to pull the chicken out when it reaches approx. 140-145F, throw it in the rotisserie and continue up until it hits the target temp. Best of both worlds (except for the above mentioned dish washing).
Any thoughts on this Rube Goldberg system?

Can anyone see much hope going down this path?

BTW, although the skin experiment failed, the chicken was awesome.