I usually grill my chickens, smoked them a couple times without any real good results. I keep reading about the skin problems and several have suggested to throw it on the grill at the end to crisp up the skin. Do you grill them AFTER they are completely done and to temp? Or do you pull em off the smoker when they're not quite done and grill them till internal temp is reached? I would appreciate any input. Im smoking on a Lang 84.