msujohn - you might want to shoot for temps that are a bit higher. your temps will work but higher temps (closer to 300) might be better suited. chicken is not a meat that requires lo-n-slo for tenderness (no collagen to break down) and if it goes too lo-n-slo, there is a potential for bacteria, rubbery skin and mushy, underdone meat.
i haven't done too many, so i am not claiming to be an expert, but i have noticed through my own experiences and through reading the posts of other members that 300 will do no harm at all and may actually help things along. RIVET smokes a lot of poultry and would be a great source of information and elaboration on this higher-temp concept.
either way, keep a detailed log of your smoke and also take pictures along the way. the only way to get good at something is by doing it, and the great thing about BBQ is that even if you make a mistake, it will taste better than what most people pay for!