Ok first off we smoke bybtemp here not time but I do understand the need for knowing then time factor. Now for chicken parts I would marinade for maybe 2-3 hours and then on to the smoker till the chicken is about 165° or so and then let it rest. Now for the time I would estimate maybe 2-3 hours should be plenty of time.
Yup, smoke at 225° - 250° till them parts reach 165° but no more en 170°. An ya round 2 ta 3 hours should do it. Now if ya wanna little crispier skin, pull em bout 10 ta 15° early an finish em up in a 350° oven.