I put it at 250, but for some reason mine struggles to get over that. It ran 240-245. I'd like it at 275 for chicken but it want do it. If time allows I'll toss them on the grill for 5 minutes to crisp up the skin a little. I want 165 to 170 IT.
I used a all purpose rub SPOG (salt, pepper, onion powder & garlic powder) on half the legs and a bbq rub on the others and let them set over night. Mopped the bbq ones with bbq sauce at the 2 hour mark. The ones I put the SPOG on I dipped into some Alabama white bbq sauce I made up for something a little different.
Hope this helps.
I don't know what you're using to tell you it only gets to 240-245°, but if all you're reading is your MES digital read-out, that number could be wrong.
In order to be sure of what the smoker temp really is, you need a therm that you can check for accuracy, like a Maverick ET-732 or ET-733.
As for burning chips in your MES for smoke. Some MES units do that better than others, and some guys are happy with what they get from their units, but I would have quit a long time ago if it wasn't for the AMNS, and then the AMNPS the following year. I can fill it with Hickory Pellets, get it lit properly & put it in my MES 40, and have perfect consistent, continuous smoke for up to 11 or 12 hours without touching it. Made my smoking so much easier.