Crispy chicken skin

I'll try it even though I usually sear/crisp on my weber.
Am I the only one that when watching a cooking video. I subconsciously start shaking my hand when their seasoning it like I'm doing it?
I myself don't care for the skin and take it off. I get my chicken with the skin and then slice it open to put spices underneath it I guess that helps keep flavor in. One thing I have noticed on my pit Boss 1150 is that it does crisp up the skins even at 250 degrees.
For chicken, smoke it on low until it gets to 145F. Next raise the temp to 300, flip it a couple of times until u get to 165F. Skin will be crisp.

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