Welcome to the SMF. I love leg quarters. They're one of my favorite things to do. You should plan on 2 to 3 hours. But always (especially with poultry) cook to internal meat temps not by amount of time. Unless you want you and your guests to get sick.
Keep those temps up around 300 to 325 if you can. That'll give you better results with your skin.
Here's a link to a batch I did not long ago that also discusses the brine if you choose to do that.http://www.smokingmeatforums.com/for...ad.php?t=75656
Here's a great link to look at for food safety.http://www.fsis.usda.gov/Factsheets/...sics/index.asp
Don't ruin a great smoke by not being safe with your food preperations.
Have fun. Take pictures and share them with the group.