I had never thought about this but it makes a lot of sense. It was either in last Sunday's Parade Magazine or the USA Today Weekly that come with my Sunday newspapers.
This is from author and self-proclaimed"food explorer", Marcy Smothers. "Roasting a chicken? Break out a blow dryer. Really! Use the no heat setting to dry the skin. "The circulating air will help draw the moisture from the skin, giving your chicken a crispy crust when roasted in a hot, dry oven."
This applies to oven roasted but bet it works also in the moister environment of a covered kettle or smoker.