I'd always been a hot and fast guy when it comes to chicken. My reasoning was that the most important thing was the final internal temperature, and how it got there was of little importance. In addition, the higher smoker heat aided in making the skin less rubbery.
But then...
I believe it was Kevin (Foamheart) who vehemently argued that low and slow was the best for chicken. His argument made sense, but my experience with chicken or turkey cooked at lower temps was always a little grainy.
And then...
I started messing around with reverse searing steaks, chops and roasts.
And a lightbulb went off over my head. I realized a couple things.
1. The grainy unpleasant texture I'd experienced from the low and slow poultry wasn't a result of the cooking temperature, but a result of the internal temperature. They'd just been overcooked.
And 2. If you look at chicken like a prime rib roast, when cooked at high temps, by the time the center hits 165°, the outer 2/3 of the meat is going to be upwards of 195°. Just like the "Bullseye" effect in beef. Only it's not as obvious in chicken.
So I started playing with chicken. The best results I've gotten have been to brine it, let it dry overnight in the fridge, smoke at 250°-275° til it hits 150°-155°, rest for 15-20 minutes then sear the skin over screaming hot coals.
This is not a new method, I'm just explaining how this stubborn cook got around to realizing how and why it works. Long and short is that as long as you don't overcook it, chicken will be really good. But for me, the method I mentioned above makes some of the best chicken I've ever had.