First of all, welcome to the fourm, and secondly you definitely have the right attitude[

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Chicken does not have to be done low and slow. You don't have to worry about any connective tissue. Some of us like to keep the cabinet temperature between 200-210; others will take the temperature to 225-250. For chicken most important is the internal meat temperature. I cook mine to 165 measured at the deepest part of the thigh.
I'm assuming you are using a Bradley. If you are hot smoking you do not have to cure chicken. The recipe you are following, may have added quick cure for a specific taste, or the recipe was for cold smoking method.
Also if you are using the Bradley, opening the door and basting the chickens in not necessary and will definitely increase your cooking time and beer intake (which is not necessarily bad). Running out of water at around 4 hour (probably earlier for you because of the temps you are using) is not unusual. Just be careful and refill the bowl 3/4 full with hot water.