...leaving it (^^^) alone...nuff said...
I go skinless and lean trimmed quite a bit lately. Getting crisp skin is not the easiest task, even though I've tried various methods, and I don't like having to fuss over something that should be so simple, so loosing the skin/fat works for me. The wife and I aren't getting any younger either, so healthier preparations when cooking is always on my mind. Showing our kids how to cook and eat healthy is one of best gifts we can give them, too.
Keep temps in check and your bird won't be dried out...165-168* in the breast and 170-173* in the thighs does a fine job. No red meat or pink juices near the thigh bone is one of my main concerns (looks do count in my house), and thighs are quite tollerable to go even higher temps if you choose to without getting dry. The breasts, now that's where you need to keep things wired tight if you want it to be juicy, but skinless won't effect it all.
You will have a slight bark on the meat, especially with dry rub containing salt (sometimes I marinade, no rub). This can be softened up with foiling for 30-40 minutes near the end. Personally, I like the texture of skinless with straight open grate smoking. One of the favorites around here regarding the lowly yard bird is boneless/skinless thighs smoked @ 205-210* to about 160* I/T with apple/pecan, then panned/foil tented until they reach 195-200*. This makes for some dandy pulled chicken, and I think everyone here who's had mine (including myself) prefers this over any other preparations and cooking methods for chicken, including chargrilled or smoked/seared, and we love about anything smoked/seared over charcoal.
BTW, (for non-electric smokers only) if you want to see what skinless can do for your smoke ring? Oh, yeah...you'll have it, if you want it. Skin/fat inhibit NO2 penetration (look at the meat under the fat-cap of a packer brisket after it's smoked), so without the skin/fat, the smoke ring and (incidentally) depth of smoke flavor in the meat can be top notch.
Never know 'til you try it...
Eric