All good ideas folks!
For me there are several methods - and combinations of methods that seem to help with crisping the skin. As Tom pointed out - the extreme heat of the SRG will do it for sure. But the PBC adds such a nice charcoal roasted flavor.....
But - if you are cooking at temps under 350F ( as in the PBC - my preferred chicken cooker
) A longer ride in the fridge, then a VERY light amount of oil rubbed on the skin, a dusting of a little corn starch mixed with your favorite seasoning - then in the PBC.
The skin is not "fried chicken" crisp, but it is completely edible and "crisp-y"- is not rubbery, or greasy, slimy...or any other negative term you can think of.