DW has this one down. I, too, do them hot (400) and low (230), and like them both ways. At 400 they are essentially a smoke-roasted chicken much like an oven bird, but tastier. Low and slow they are fantastic as well with the smoky flavor. I use the leftovers in lots of dishes (pot pie, tacos, enchiladas, etc....)
I guess now you'll have to try both (if you haven't already.)
Rich