I am planning on doing my 1st chicken this weekend, or possibly just starting with some chicken thighs, etc. I have done some reading on here and had some questions about the skin. From what I read, people are finishing on the grill to make the skin crispy. Here are my questions: 1. Is this needed if I can get my smoker up to 250-300? 2. If so, what timeframe and temp would I finish on my gas grill? 3. Is this needed if I brine? Any other tips are appreciated! Thanks guys.