Hello everyone, I'm new here and needed some tips for turkey day smoking this year. I browsed quite a few forums here before joining. We have quite a few electricity powered devices to user. We have the above mentioned smoker: It doesn't hit over 300 degrees temperature set wise. A grill: which apparently hits 500 degrees and a first version NuWave oven which gets up to about.....345 degrees I think. Luckily we have this because our wall oven is toast this year. We also have a turkey fryer.... OK, with all that said I will get to the meat of my post. I smoked two chickens in the smoker earlier this year, but the skin came out tough, like leather. It was slice-able but not easily, meat was juicy but I can't remember if I rubbed the skin with oil but I think I did. I did lift the skin to season under the skin as well. I did put water in the pan. My question is, what should I do on turkey day to get the skin crispy ? I did see some tips on other sites saying use cheesecloth soaked in butter, some tips on here saying peel the skin back some, dry the skin and don't add any liquid, or even cook it to 140 degrees then put it in a deep fryer or oven... So in your opinion, what should I do ?