If you're skimming it, it isn't hot break (yet). The "break" is when the proteins and tannins coagulate sufficiently to precipitate. It's kind of a dramatic collapse in the foam on top of the boil.
I tend to skim. On my system, it's easier to get anything that shouldn't be in the final beer out of the kettle before I run off. This stuff is destined to become break, so I remove it before instead of after. Either way, it's coming out.
If you skim beforehand, you're less likely to get boilovers since you are (1) watching the pot coming to a boil and (2) removing what is in effect a lid from the boil. So that's a beneficial side-effect.
I agree with Denny that it's harder with FWH. I don't do it then, but it seems like the hops help the break form quicker, probably because of the extra tannins present at that point. In any event, you don't want to yank those hops out early so it's best to avoid skimming with FWH, unless you bag them hops but even then it's likely to be messy.
FWH adds a lot of hop flavor and smoother bitterness, in my experience. I'm a fan. I use it in most styles that have a large hop flavor.