Here is the technique that Jumpin' Jim used to dominate KCBS comp chicken for years and many cooks use a variation of.
He cooks on Cookshacks,as well.
Most folks toss the skin,but judges like to see if it will "bite through".
Jumpin' Jim's Chicken
Like Smokin' say's do the search and get more answers than you want.
Yes ,some commercial models can do 300º,and the FEC s,higher.