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Mesquite all the way you'll be much happier. Hope your using a brine if not look into it for next time. I like 225 for about 3-4 hours. Everyone has their own style though just watch your internal I would pull at 160 then put them under broiler for a few to crisp up your skin. Try a little olive oil or butter with your rub to help crisp it up. Good luck!
225-250 is good. The wood depends on what you like. Mesquite is a strong flavor. Try different woods to see what you like. Be sure to keep it 'thin blue smoke'. If it is a billowing white smoke, that's not good.
Brine your quarters, rub them down and rest for a few hrs. then smoke at 275.... Will make for a less rubbery skin. I like to overcook dark meat some cause it has a lot of moisture and fat