Fortunately, leg quarters are very forgiving, and can go to 175 or higher without drying out. In fact, I kind of like them at 175. They are a little more fall-off-the-bone. So if you take them out at 165, then put on the grill to crisp, they should be good. Breasts on the other hand should not go past 165 for their final temp or they will dry out. If you were doing breasts and wanted to crisp the skin on the grill, you'd want to take those out of the smoker no higher than 155-160. I love chicken skin, but I never bother to crisp the skin on smoked chicken. There is so little fat left in the skin by the time it is done smoking, it's difficult to get the kind of crispy skin you want. I feed it to the dog. Everybody's happy. The meat is so darn good you won't miss the skin. Give it a try though and see what you think. Some people have had acceptable results crisping the skin.