http://www.smokingmeatforums.com/a/stickburning101 , Dwayner. Hello and welcome to the Family. Hope you decide to call this "Home for all your BBQ needs".
Sorry your Bird wasn't to your expectations. The heat thingy is not as hard as one might think. The above Sticky will help some.
The Bird looked great, I'm disappointed for you in that it wasn't to your expectations. If you used wood , you'll soon find that there are woods conducive to certain meats and some not so subtle . I like to pair Cherry or Apple (or a combo of each) for Poultry, Ribs and Butt. I use a heartier flavor wood like Hickory or Oaks and Mesquite , on my Beef and some Pork(as I feel - I love the taste of Smoke done right).
Also , the amount of Smoke and the color of it (light and bluish) will have a great effect on the taste of the Food you cook.
Practice with your Smoker for a day to better understand the heat control. Remember to leave the exhaust fully open and control with the Intake .
You should be able to get 300*F easy with your Smoker (what I see looks fairly heavy) and looks as if it will seal around the door well also.
If Skin is really important to you... finish the Bird over an open flame. Use any other trick you feel is good(Mayo, for instance) and keep practicing . Soon you'll bee a Yardbird Wrangler...
Have fun and as always . . .