Flavor wise, I have about the same thoughts as you with KBB chicken. Good texture, moist, but the smoke overpowers, especially the next day with any leftovers. I did/do trim the loose skin and extra fat before hanging to mitigate drippings.
One thing that has worked well for me (flavor wise) was switching to Stubbs briquettes when doing chicken. I get about the same barrel temps as KBB, and the chicken has a much milder flavor, more like cooking over a wood fire. Also did not overpower the leftovers. Food for thought.