Randy, the old 700w element, in a #2, will never get that high with 2 chickens and water pans, in the short time it takes to cook chicken. I know...been there, tried that. The 800w element upgrade is well-worth doing; heats much faster. Even still, though, it's a climb to 325 with a smoker full of cold meat.
Here's my 2ยข, for what it's worth. The only thing you accomplish by smoking chicken at 325 is extremely shrunken skin, and a lot of exposed meat that gets dry. It get cooked dark, but does not get crispy, like it would on a rotisserie over fire. If I have a hankering for crispy chicken skin, they ride the spit on the BBQ. If I want incredibly moist and tender chicken, minus the skin, they take a ride in the SI at 250. I've tried every temp up to, and including 325 (in the #3), and have come to the conclusion that 250 makes the absolute best poultry.
Check out the pics of the 325 birds...not very appealing! Once you realize that crispy chicken skin is like finding the lost city of Atlantis, in the SI, you'll be happier, and will enjoy really great chicken meat! I consider skin as a self-contained, organic moisture barrier, that is expendable once it serves its purpose! And, my big meathead (Cyrus the English Mastiff) loves it!
The bottom pics are turkey and chicken smoked at 250...notice how the skin stays intact!