not real familiar with that model but if you can get around 225 degrees cook for about 60 mins and see what you have for an internal temp. remember the wings and small pieces will finish first but shoot for 175 to 180 on the breast.
go lite on your wood as poultry takes smoke really well. myself until i am really used to my equipment i always keep a little log book and i check the product at around 1 hour intervals
hope this helps you
jack
ps. knew you had to be in st augustine with that nickname
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. welcome to the forum!!!!!!!!!