I recommend hot and fast(ish) for poultry.
1) 325+ to render fat and crisp the skin . This is science fact. Lower temp= rubbery skin.
2) it only takes smoke well for the first hour really
3) there is no connective tissue to break down like brisket or pork butt
4) with a whole bird there is plenty of mass. Not like temperatures shoot up very fast and you'll overcook in the blinkof an eye
Edited by MillionsKnives - 7/6/16 at 5:39pm