I don't think there is an Auber shut off set temp. It may have an alarm that I think just flashes a light hahaha. Not very helpful if you are inside the house.I actually have bone-in and skin-on thighs. I'll do a couple with and without skin and preheat my oven to 475. I can try blasting the skin for a few minutes after pulling them from the smoker. I make a pretty mean Panko breaded Air Fryer thigh with skin that you can eat like potato chips and would like to duplicate that somehow.
I was looking for something in the Auber like a master over-temp setting that would just shut the whole thing down if it reached whatever you set it for, but I couldn't find it. I'll look into the safety rollout thing.
If you pull the thighs at like 150F and broil in the oven to get that skin right and hit an IT of 178-180F then that might be enough time to get edible skin.
Whatever you figure out with the oven and the skin please report back. I have done many many many many a test with trying to get chicken skin to not be rubber and best surefire approach for me was to smoke at 325F :D
You may want to smoke lower than 225F to get more smoke flavor. Just finish the cook within 4 hours for safety reasons and u are good to go :D