I love the taste of skin on my chicken, but the thighs I smoked last weekend the skin was tough. I enjoyed it, and all the chicken was gone in a matter of minutes, but just curious if anyone pulls the skin off before they smoke. The meat from the brine and the smoke was AMAZING!!!! Going to smoke some more drumsticks for the Broncos/Lions tailgate this Sunday and want to improve every time I fire it up. Your help is much appreciated.