Just a warning, what follows is an opinion.
I don't think that cooking poultry at less than 275 is a good idea unless you have to. Poultry muscle tends to react better at slightly higher temperatures than beef or pork. I do mine at 300 to 325 Fahrenheit.
If your muscle meat from the chicken is not juicy, and or tastes flabby or rubbery, it is because it is underdone.
If your skin tastes flabby or rubbery it is because it is underdone.
Both these respond well to hotter temperatures and shorter cooking times than we are accustomed to with beef or pork.
I would almost bet that the reason why you love the chicken from that restaurant is because they get the skin crispy/juicy and the meat "just-to-the-point-of-done-but-not-over" which is about 165-175 degrees Fahrenheit depending on the part (on a whole bird).
If you can, give this a try. Do a beer-can chicken on a barbecue grill (offset heat) at 300 F. See if that isn't a lot closer to what you like and are expecting.
Thing is, "smoking" a chicken, and "barbecuing" a chicken are two very different things. And neither of them are anywhere near "grilling" a chicken.
You've gotten a LOT of GREAT advice from the posts before mine. Anyone of them might give you the results you are looking for....bu only you can answer that. Hope my two cents' worth has helped you at least a little bit.
Keep us posted on your efforts, there is a lot more to be learned from the folks who posted before this.
May your chicken become king at your table!