Setting the bird in the fridge (frost free fridge of course) uncovered for a couple hours before cooking will help dry out the skin for a nicer skin texture as well.
I agree with a temp range of 325-375 for great results and a faster cook. I always scratch my head when I see people cooking whole birds for more than 2 hours.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)