But if I were you, I'd shoot for 325° or even 350° smoker temp. Unless you don't want to eat the skin or want smokier drummies. If you do them at 275° the skin will be pretty rubbery, unless you crisp them up on the grill as a last step.
I'm good with using the temp. My issue is if I have the temp probe in the right place or not as after only like 30 minutes it was reading 150 degrees. It's been about an hour now and I readjusted the probe, now reads 152, so I think I am good to go now. I didn't think they got up to temp that quick. thanks