bmaddox is right. Let me also suggest the biggest thing that I do to get a crisp skin. Make sure to predry or dehydrate the fowl's skin. This is easily done by either allowing it to set in the reefer uncovered overnight or by placing a fan blowing across the bird for 15 to 30 mins before you start your smoking preperations. The dry skin will form what is called a "pellicule" its a tacky to the touch, normally a darker yellow skin. Its the accumulation of fat beneath the skin. It can even be dryer if left in the reefer over night. There are numerous refrences to it on the boards. It forms on all meats when slightly dehydrated. IT makes all the difference!
If you want dryer skin, leave the water pan empty.
As to the smoke, when you cut your cooking time in half, because of the size of the bird, you will see less smoke absorption just due to lack of exposure. If you want more smoky taste, lower your temp a little so the bird spends the same 4 hours in the smoker. 4 hours on fowl, is the majic number you shouldn't exceed inless you have modified your birds. Thats a whole 'nother discussion.
So besides what you've already heard, for dryer closer to crisp skin, dehydrate and form that pellicule. It also greatly helps the smoke adhere to the meat. Or you can finish the bird in the oven/grill at 300 to 350 degrees.
More smoke as mentioned use more wood, use harder smoke, or just cut back temp and allow to smoke longer.
Lastly I want to remind you of sonething often said here, no two smoker do it the same. Its about getting done, how you want to do it. Well I use oil to rub the skin before smoking, why? Cause thats how my Pop did it. Pop called it the suntan lotion. If you happen to smoke on a higher temp sometimes it can dry the skin so much it will dry and crack and the juices escape and thats not good. The oils just helps keep it from getting there quite so fast, or maybe it doesn't. But I do it cause its how Pop did it and his were mighty tastee and pretty as well.
Remember different sizes can require a change in the game plan besides just a longer cook to achieve the same end result.
Souds like you are on track though.