Hi there and welcome!There are many good suggestions on this forum . I never knew about high heat for chicken I will try that next time .
Yeah, it's a funny quirk that seems to exist with poultry (chicken, turkey, etc.). You either cook fast, do some other tricks to really dry out the skin before smoking, or just pull before it's finished and toss on a hot grill to get the skin to cooperate.
Just about every cut of meat has it's quirks. That's part of the craft of making good BBQ :)