We generally don't eat the skin, except with wings. So I like to smoke my chickens & turkeys at 225 - 250 spatchcocked in a pan with some chicken stock, onions, celery, carrots, & garlic. I also like to inject them with Tony C's cajun butter marinade, and dust them with Montreal chicken seasoning. That's how we like them, so you may want to give it a try. Chicken is cheap & a perfect food to experiment with.
Al