I spent a year testing different methods for crisping chicken skin, and this is now my go to method for getting crispy skin that I actually want to eat (doesn't matter which cooker I'm using).
1) Make sure any excess water is patted off of the chicken before you do anything else.
2) Smear on a very light coating of mayo OR cooking spray then apply your favorite seasoning. Other oils didn't seem to work as well, and there's a reason why. Mayo and cooking spray contain lecithin which allows the oil to stick to the skin instead of running off as it heats up. My preference is mayo, and NO the end product does NOT taste like mayo. You can't even tell it was there.
3) High heat, minimum 350°, at the BEGINNING of the cook. Why? You need enough heat up front to allow the fat under the skin to get hot enough to fry and crisp the skin BEFORE it runs off. Too low of a temp allows the fat to melt off before the skin is crisp leaving the skin to dry out and get leathery. Yes you can crisp it at the end, but it's still seems a bit chewy and just not as enjoyable as crisping it up front, IMHO.
My go to temperature is 375° F for the entire cook.
Gordon Ramsey and Alton Brown BOTH also recommend high heat up front. In fact both recommend high heat around 400 - 425° to crisp the skin first, then lower the temp for the cook.Now having said all that, I realize your asking specifically about chicken on the PBC, but these principles should still apply. To get higher temps up front, you may have to play with the air inlet door and maybe crack the lid part way open at first, But I am NOT an expert with the PBC! Somebody else here who knows the PBC may be able to help with this OR they may even have a better idea that works for the PBC.
One more thought: I tried the Baking Powder added to the skin trick, and while it works (because the acid in the baking powder hydrolyzes the fat), I did not care for the way it altered the taste. For wings it's fine because your covering it up with a sauce.
That's my 2¢ at any rate!
