So I will be attempting to smoke some chicken quarters this weekend, I just want to make sure I have a good plan in place so any advice would help basically with the smoking process. I plan on smoking around 300 for an hour or so,I know cook to temp not time, but trying to get a rough estimate and I was going to use cherry through out the smoke. This would be on my Weber bullet with no water in the pan to keep the temp higher for cripsyish skin and I will baste the last 15 mins or so with sauce. Good plan not good plan? Thanks for any help.