rather than scrape skin, it's a lot easier to crank up the heat so the fat under the skin renders better and crisps up nicely.
That's why so many people do poultry at 325-350
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)