Huge thanks OP! Not only detailed explanations, and LOTS of different methods, but great pictures too.
This is exactly what we do when cooking for ourselves in the off-season of competition. (this type of experimentation gets expensive when attempting to do it with briskets!)
From what it sounds like, mayo, no-scraping seems like the winner of flavor/ease.
One thing you didn't mention, that always concerns me with chicken, is the smoke flavor. Too many barriers (skin, mayo, rub) sometimes can prevent enough smoke from getting in, while lower cook temperatures can easily allow too much, giving you that wood-flavored piece of chicken. How would you say these came out on that front?