Mark,
Last step in my cooking process, which was not explicitly stated is that I raise the temp in WSM as high as it can get for last 15 minutes to crisp up the skin. Usually will take out water pan, maybe add a chimney of hot charcoal, open wide the vents, whatever it takes to get the temp up. Ideal would be 350+
I have tried the boneless, skinless, and somewhat flavorless chicken that you can purchase just about anywhere. Some competitors swear by them, as portion control, etc makes cooking a little easier. I would brine/marinade with lots of oil, etc to avoid drying them out.
Watching Jim Minion and Jack Rogers at the Royale a couple years ago, the only way to go in comps is with skin on. Make it look pretty, slice it clean and sharp, and arrange carefully for best scores--at least in appearance. I've yet to see skinless or boneless do that. When I cook breasts, I cook with skin and bone, even if I later debone for presentation. It is not really that hard to do once it is cooked.
Bill, we are hardly "pros", just like to experiment and we also learn a lot from reading the posts here on VWB.
As for list of events, check out
www.kcbs.us for list of upcoming events.