A typical kamado smoke-roasted chicken recipe calls for 350°F. I use a FireBoard controller to get the temperature I want at grate level within ± a degree or two. At that temperature, I don't think the resulting skin will be as crisp as I'd like (I usually grill chicken rather than roast it).
I'm thinking that about 15 minutes before I think it'll be done, I should crank the temperature up to 400-425°F to crisp it.
What do you recommend for crisp chicken skin?