Finally got the smoker out that I received for Christmas and decided to smoke a whole chicken and some chicken wings. I brined them both for about 2 hours before I rubbed the rub in. Put the chicken wings on top and full chicken in the bottom most trey. after 4 hours and cooking @ 250 the chicken was good but not as good as the wings in my opinion. the full chicken was very moist but i was hoping the skin would be crispy. The wings game out with crispy skin kind of like what you would get at a BBQ restaurant. What can i do to get the skin crispy on the chicken cook it at a higher tempeture? I am using a smokey hollow propane smoker.