Okay, I'll take a stab at this.
Please be aware that you need to smoke/barbecue/cook poultry and all meat actually, to temperature, not time. It is especially important in poultry to spare you foodborne illness.
Poultry should be cooked to a minimum of 165 internal temp. This means you have to have a probe thermometer to measure the temp, or cook it until it is obviously "well done".
Since you can't temp wings with a probe without hitting bone, these have to be cooked well done. (With experience, you can eyeball things like turkey and chicken wings. Other parts temp them no matter how much experience to be safe)
Assuming all parts are completely thawed and refirigerator-cold, then I'd estimate that at 275F the following. Be aware this is a thumbnail estimate only. there are many other variables involved.
2 turkey wings, about 2 hrs. The legs about 2.5 to 3 hrs. The hens 3 hrs. The turkey breast (bone in minus wings, thighs, legs) about 4 hrs.
Note that these are estimates based upon size and weight of the bird.
Since we're projecting here, I would recommend you bump up the temp to 300- it will give you better results on your skin, presentation and overall cooking times.