This looks similar to a method I use for smoked wings. The only difference is I put the roasting pan in the smoker uncovered for about 20-30 minutes and then I cover for 20-30 minutes. I go at about 275-300F for this. They get a nice smoky flavor that way.
I ramp the temps up to 350F when I put the wings on the grate to crisp up the skin.
Large Big Green Egg
22" Weber Smokey Mountain Cooker
Brinkmann Smoke N Pit