You’ll see a lot of people scraping the subcutaneous fat off the skin, drying in the fridge overnight, blasting with a hairdryer etc...(trust me, I’ve tried them all. My wife is still mad about the hairdryer) These will all get you in the ballpark, but there is an easier way.
Get a 13x9 baking pan and put about a tablespoon of oil in it. Spread it around so it coats the whole bottom. Then put it in your smoker to preheat. I run mine at 300°-325° but this will work at lower temperatures too.
Let it heat up for a good 10-15 minutes, then put your seasoned or rubbed chicken in skin side down. Don’t worry that it won’t get any smoke because it’s in a pan. That’s just not true. It’ll get plenty. Let it go for at least 35 minutes. The chicken will give up a lot of fat and juice which will then tenderize the skin.
After 35-45 minutes, finish skin side up on the rack, basting with sauce if that’s your thing. It’s a good idea to blot the skin dry when you move it to the rack. Be careful, the skin is REALLY fragile at this point.
When it hits its target temp you’ll have competition grade bite through skin.
For “crispy” you can put it skin side down over hot coals. Careful though, it likes to shrivel up at this point.