I cook chickens at all different ranges of temperature, if you want smoke, smoke it for 30 mins at 300F, then ramp up and finish at 450F. A little baste of olive oil or butter makes for a good skin just before the high temperature.
I think it makes a difference, I hate reheated chicken, unless I planned for it by just undercooking the chicken the first.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."