Even if you use a higher temperature for chicken, you still may find the skin on the chicken that come out of the Bradley may still be a little rubbery. That is why it is best to finish the chicken over a grill or in the oven.
Once you have used the smoker a few times, you will begin to understand more on how to use it. Also ask a lot of questions, and you will receive a lot of useful information. If you are not going to make sausage those temperature swings are not going to effect smoked foods like chicken, brisket, butts, roast etc. Before the PID became popular, and prior to the digital models; many were making sausage in the unmodified oringinal. If you are not going to add the PID, the advantage the digital has over the original is that you don't have to keep adjusting the temperature. With the OBS you had to manually change the temperature throughout the cooking period.