We set a whole chicken upright in the smoker with can of apple juice inside the cavity. The juice doesn't boil but still adds flavor. If you want to make work out of it, loosen the skin just enough to add bacon under the skin and then pin the skin back down before smoking. If you want a real crispy skin, brush the skin with oil lightly when you take it out and take your "flame thrower" and quickly sear the skin.