That will allow you higher temps. Pretty much will be just grilling then though. I like to put them thru a lower temp to take on some smoke, then raise the temps if you can into the 290º to crisp up the skin.Oh yeah, skip the water pan completely!
If the smoker cannot reach the proper temps fire up the charcoal grill or gasser if need be.That looks like some good chicken!
I've been doing okay just holding 250ish. But the skin doesn't quite have the snap I'm looking for. When I bite into it, it breaks, but I get much bigger chunks than a bites worth.
I like your idea of smoking then raising the temps up. I'm definitely going to give that a whirl next time I do chicken.