I would definitley go hotter. For me, I usually do spatched birds on the UDS at 300* or so with a foil pan under them for the drippings. On your cooker, you would want the chicken to be in the hotter area and I don't think you want chicken drippings falling on your beef so bottom rack is the way to go. While it can be a pain to remove one rack to get to the lower one, it's probably your best option.
[B]I was stripped by Guerry while he was wearing a skirt[/B] :tsk:
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
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“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson