Any tips for crispy chicken skin in a Brunswick?

[tjmicsak]

I tried doing the temperature bump near the end up to 350 and the unit ended up with a grease fire in the back drain tray.
Had to take the birds out and hit them with a torch instead.
What is the safe and reliable way to crisp up the skin in the unit at a temperature that will work to do so without fire and flames in the cabinet?
Can I use an aluminum roasting tray insert and pan so that the grease is contained? Sounds like a good idea but not sure how much smoke and heat would get around my birds then...maybe use a roasting rack inside an aluminum pan?

 

[Mike From R.I.]

I'd put the pan under the birds to catch the grease with water in it. Your smoke comes from the vents on the sides and the back wall.

 

[Jimsmokes]

I sear mine on one of my charcoal grills. My 1150 has the capability to sear and thats fine if you're only cooking a few pieces. Only takes me a few minutes to heat a few coals and I dont have to worry about coating my deflector plate with sauce either.