I was bound and determined to make some smoked chicken with crispy skin without resorting to the grill. I knew it had to be possible with the Ugly Drum Smoker so I gave it another go.
I think I was so obsessed with this ideal because I once heard that it's one of the requirements for award-winning smoked chicken in BBQ competitions. Basically, the judges have to be able to take a bit and pull back and the skin needs to be nice and crispy but also stay on the piece of chicken. That always sounded like black magic to me, but I think I got the formula figured out.
Keeping all the intakes wide open and popping the firebasket into the smoker when it is still nice and hot, I was able to keep temperatures closer to 350F. I also flipped the chicken halfway through the smoke so I could crisp it up on both sides. I don't think it too more than 1 1/2-2 hours, probably closer to 1 1/2.
Here's some pictures of the end result.