Smoked a chicken and the skin came out like boot leather I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours.  I went in and sprayed it down with a little apple juice and vegatable oil every hour or so.  The meat came out delicious and tender, but the skin was so tough it was not edible.

What can I do differently to keep the skin from getting so tough?
Take cheesecloth and soak it in melted butter and drape it over the bird before you put it in the smoker. This will protect the skin during the long slow smoking process. You may want to pull the cheesecloth off about 30 minutes before you are done. This will give you a nice golden brown skin that is not leathery.

I first read of doing this with a smoked turkey, but tried it with a chicken and it comes out great.