If you want to brine the birds overnight first....( NOTE: they may already be brined - read the label closely...most are nowadays - if so, skip that step ) then set the birds in the fridge for at least overnight - and even 24 hours will not hurt at all.... Leave them exposed tot eh air in the fridge. Do not cover them. The cold dehydrated air of the refrigerator will help to remove the water in the skin. Skin contains a lot of moisture - and most of it by weight - is water. Sure -there is a little fat... So - before you put them in the cooker - spritz a tiny amount of Pam or whatever oil you like - rub it around then add your rub or seasoning. Just don't use water based solutions...Juice, beer, etc.
If you will do this - then cook them @ 350-375F in you Rec Tec....and turn up the heat to 500F near the end of the cook - you will get edible, fairly crisp skin. Don't think it will be like deep fried - or even quite like the SRG will do...*BUT* it also will not has large black areas like we get when cooking them in the SRG. ( Be sure to foil wrap the wing tips..they will burn no matter how you cook - at these temps.
One commonality with the SRG and pellet grilling at high temps - is that both of these cookers move a lot of air thru them. With a little help before the cook - as above - you will get better evaporation from the skin than because the pellet grill and the SRG are more "convective" - higher air thru-put cookers, than ... the Masterbuilt, or Bradley, or other enclosed box types.. These have a very small intake at the bottom for cold air intake, so the volume of moist, hot air that can exit the cooker is much less with them..