[CH] Ok, new question about smoking chicken and the skin

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Ok, so, if the chicken's skin isn't really great & tasty like the meat of
the chicken should be, here are some new questions I have (probably
non-issues, but I've gotta ask).

So...you've smoked your chicken, skin on.  The skin has a nice smokey
color, grill marks (which I consider a bonus in the aesthetics
department), etc., what's going to happen to all of that when you remove
the skin?

OBCH:  how much cayenne powder (all out of fresh cayenne, no garden so
far this year due to $$$ issues) should I add for a moderately spicy
(not hot, as such ... just spicy) chicken?  Should I add it to the
marinade, the sauce, or both?

Later,
   --jim

-- 
73 DE N5IAL (/4)          | 1) "Smoking habanero powder helps defeat that
< Running FreeBSD 7.0 >   |    off taste' quite nicely."
spooky130u@gmail.com      | 2) "I figure a couple bong hits of [habanero]
ICBM/Hurr.: 30.56226N /   |    powder would defeat just about anything!"
            86.52008W     |             --seen in Chile-Heads list

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