I'm hearing 300 degrees for 30 minutes or until internal temp is 170 and then sauce for 5 minutes. What say you?

I'm usually in the minority here but I would cook to 150-155 internal and then sauce. I hate overcooked chicken and in many cases a 165 internal temp is too done for me.

You may also want to consider 250 on the pit temp so long as you're not opening/closing the lid a lot (i.e. you have a meat thermometer in place). May get a little better smoke flavor going that route as well as better overall color of the skin/meat.

I also love to brine anytime I cook a bird. I'm usually doing whole fryers so it helps a lot with moisture in the breast meat.

Brine 12 hours
Season heavily
Dark meat cooks to 180*F internal final temp
Sauce if you want, but cook to 180*F

The poster above stating 150*F is dead correct for white meat but not dark.

Make sure you use a leg rack and collect the drippings.

Thighs, drums and wings can hit 170-180 and still retain moisture. Breast on the other hand I pull at 160 and they will carry over to 165. Also a dry brine on a drying rack in the fridge will pull moisture from the surface and help with a crispy skin.

Chicken thighs and drumsticks may be the most forgiving thing to grill. You can let them go low and slow, and then cook them hot at the end to crisp the skin, or roast them at 400 the whole time. I do recommend to separate the thigh and drumstick, as that joint takes forever to cook through if left whole. I like to cook them to at least 190 so that all the fat renders and the collagen has time to break down. At 170, they can be a little chewy and slimy.

Smoke at 180 for an hour then 350 to finish