Skin or no skin on Skoked chicken thighs??

I love BBQ chicken and am new to smoking. I notice all competition style thighs, the skin is left on. But when I cook for family and friends they always peel it off and lose all
the flavor from rub and sauce. What do you think of going skinless? This way everyone will get the falvors this way.

I do it both ways,as my wife is pretty health consious and usually does not eat the skin.So i always cook some skinless pieces of chicken for her and who else may be here at the time.But personally i love good crispy skin,so i always make sure to leave plenty with the skin on.....if cooking a chicken whole,smoking at 275 or less,i roll it around over the coals when it is done so the skin crisps up.