Gregor, I can tell you, from experience, that 325 does not crisp-up chicken skin; it shrinks the heck out of it! You will end up with a patch of skin half the size you started with. Best to smoke at 250, then crisp the skin with a hot oven (500+) for a few minutes. Starting with uncooked skin, that hot, only shrinks it. Looks awful, and it's still not crispy!