Poultry isn't too fussy about temps when smoking and doesn't benefit much from low & slow. I've smoked anywhere from 225*-350*. Lower temps do help for better smoke reaction, but a heavier smoke up front can offset using higher temps to some extent.
As far as getting crispier skin straight from the the smoker, there are a few tricks I've tried which all have merit. Starting the smoke @ 225* for the first hour will give better smoke, then bumping to 300*+ to reach finished temps helps the skin crisp up somewhat. If you dry the skin pretty well and then lather it up with a light coat of butter, olive oil or canola before applying dry rub adds to the surface fats for better crisping/caramelizing at more moderate smoke chamber temps of around 250-275*, and gets much crisper at temps over 300*...works well when you don't have a grill handy to finish them on, or when you can't push that 300*+ smoke chamber temp. If you have the ability to run with a dry smoke chamber after an hour or so helps as well, but is not the cure-all for crisp skin...use of surface fats prior to rubbing will help more with a dry smoke chamber for finishing it all up, but you need a wet smoke chamber for better smoke reaction at start-up of the smoking.
When I say wet or dry smoke chamber, I'm referring to humidity...in vertical smokers, wet being with water in the pan, dry being with a thermal mass such as pea-gravel or sand. A foil catch over the water pan with a smaller smaller amount of water to evaporate during the start of the smoke, then letting this evaporate to transition to a dry smoke chamber is all that is really necessary to accomplish a wet-to-dry smoke chamber. If you'd like more info on that, PM and I'll send you links with the basics and methods I've used to make it happen...I use this for a wide variety of meats and get very good moisture retention in the meats...great bark on high finished temp meats such as brisket or pulled pork.
I think overall that poultry is one of the easiest to smoke...just keep the internal temps reasonable when finished (165* min per USDA) and it will be moist. If you find a good skin-crisping method that works well for you and your smoker, then you've got all you need for great eating smoked yard-birds.
Eric