Smoked legs, thighs, leg-quarters are the juciest, best part of the bird to smoke. Congratulations, looks like you're doing a great job! Definitely looking forward to the finished pics!
Question, though- why bother temping the leg? It is pretty obvious when a leg is done. My question is not so much directed towards you, but to all the smokers who temp their legs and thighs.
It is apparent when such a small piece of meat is done; I'm curious as to why you all need the "exactness" of temp for a chicken leg/thigh?