I tried to get to 325* on the WSM to get crispy skin on my chicken but I only made it to 285* with a full water pan (filled with water), a full chimney of lump over a full ring of lump. At any rate, the bird was good and did end up with crisp skin until I covered it with foil to hold until the sides were ready. (My later attempt at 325* was successful with a dry water pan and a terra cotta saucer, a full chimney of lump over a full ring of lump.)