Hi Fanc
Welcome to the forum.
You recieved excellent advice. I just want to add chicken parts have lot more surface for the smoke to adhere to. So for chicken parts I will only use 1:40 hours of smoke, and I ususally will use maple, apple or sometimes pecan.
As for the redness of the meat around the bone, that is normal for chicken that is cook low and slow. The most common theory as to why this happens is that chickens are breed to grow faster, and are slaughtered at a much younger age. Because they grow so much faster, the internal organs; that includes the bones are not fully developed at the time of slaughter. Therefore when cook low and slow, the bone marrow leaches out of the undeveloped bones and creates that pinkness in the meat. Taking the temperatue is the best way to check for doneness, but if you don't have an thermometer available, and you have questions about the doness; the way you can check to see if the chicken is fully done, touch the pink area with a white paper towel. If there is any pink color on the towel the chicken is not fully cooked.
