I have a Akorn Kamado-Style Grill/Smoker with a smoking stone. I also the a ET-732 which I have check to make sure it working right. I will brine my chicken in salt and brown sugar for 8 hour then rinse off and let dry. I am smoking at 225-250 to IT hit 165. The skin on the chicken is not turning at all. I would like to have some crispy skin and a little color to it? The chicken taste great but would like the crispy color skin. Thanks for any help.