Smoked leg/thigh quarters for an hour with oak bisquettes with the smoker temp set to 320. When it timed out, put the chicken on to broiler pans and stuck them into a 400 degree oven until I got an IT of 165. Then I brushed the chicken with white sauce from amazingribs.com's recipe. Awesome!
Tonight, I'm using leftover smoked chicken to make Hatch green chile chicken enchiladas. Life is good!