I tried it at the higher temp/faster cook time tonight, just to see the difference.
. The higher temp does give a nicer, crispier skin, but the meat itself (I use leg quarters) was a bit drier. It was still really, really good- but I think I prefer the longer cook for the juiciereat factor. It's a tough call since the skin *was* really good and crispy, though! Maybe next week I will try low n slow with a quick hit of the broiler at the end to crisp the skin.
(btw my phone just auto corrected "broiler" to toilet". True story. That changes the whole cooking method a bit, hm? Lol)