Welcome aboard, I'm new around here too. I have been working with a Bradley 6 rack for about 8 years and saw the same thing with chicken skin as you. I essentially gave up trying to use it on chicken. The guys above hit the highlights, one more idea you can try as well.
I have spent the winter working indoors with my convection oven trying to work out the best method for chicken thighs. I spent a good bit of time reading up on to chemical reactions involved in brining and the differences in dry vs. wet. What I found (including yesterday) was dry brining the chicken with salt and letting them sit on a rack in the extra beer fridge in the garage (preferably overnight) uncovered and cooking at 325F for 45-60 minutes gives me a beautifully crispy chicken skin and really juicy meat inside. You'd think it was fried its that good. Indoors I have been using an apple wood smoked sea salt, about one grind per side and rub the salt on the skin and underneath as best you can. My plan is to try this on thighs and then eventually wings in the Bradley (with regular sea salt) once the weather warms up a bit. I haven't modified my Bradley at all so it is hard to get it up over 300F when its still in the 30s ambient temperature (I'm in PA). The experiments this winter should pay off soon...
