Justin, I spatchcock and smoke chickens all the time in my #2. First off, the skin is not blocking the smoke from getting to your meat. You are never going to get crispy skin in these smokers unless you take them off the smoker and put them in a broiler or on the grill to crisp it up. The temp simply does not get up high enough to render the fat out of the skin and the smoker is so well insulated it helps to keep in moisture. If you like a stronger flavor of smoke, I would bump up the amount of wood you use to 3 oz and see how you like that. If it is still not to your liking add a little more the next time. Keep experimenting until you reach the level of smoke flavor you like. Smoke flavor is very subjective and varies from person to person. Word of warning though, there is a fine line between having good smoke flavor and going over board and having a very acrid and bitter tasting piece of meat. Increase the amount of wood you use in very small increments (like 1/2 ozs) until you hit upon the profile you like the best.