Those will be just awful so you better just send them to me!
:p
All good advice! I like higher temp poultry cooks as well. That being all dark meat makes it even more forgiving. A lot will depend on what kind of smoker/grill you plan to use. But some of the best methods I have learned is:
1. Clean your poultry parts well before starting- Feathers and pin-hairs, etc. Pull off any extra fat that tends to hang on thighs. And for heavens sake... don't leave the kidneys in! I might get flamed my some nose-to-tail fans, but that is just gross in my opinion. A big pet-peeve of mine that kidneys should be removed with all the other guts at the plant!
2. Don't let your parts soak in straight water. Unless you are brining (which is another great option).
3. Dry the skin (parts)- Place them on a rack uncovered in a fridge (and fan maybe) at least a day before preferably 2 days. There are other tricks such as using baking powder, corn starch or vodka to aid in the drying prior to cooking.
4. Season with preferred herbs and spices. Injecting with enhancers is also a nice option.
5. There is no rule that says you cant use another grill, or your oven broiler to finish crisping the skin at the end of a low and slow smoke.
6. Do not add any sauce (if that is your plan) until the very end and after skin is already completely crispy- And then, that is done quickly at high temp to set and slightly caramelize. Sugars will burn if applied to early.
7. Mops, spritz's basting will generally produce soft (but edible) skin. (There are some exceptions to this such as oil or oil based glazes but not water or vinegar based).
8. Don't use water in your smoker pan.
9. Use a meat probe- Use an instant read or "leave in" type. I like to go to 170-175'F IT for dark meat.
10. Don't wrap and rest poultry. It only steams the skin making it soggy.
That ought to give you a few things to noodle on... Please come back and post progress and pics!