A cooking temperature of around 350 is good. Like others have said, I'd cook right on the grate, and let the chicken fat drip away. My chickens never take two hours to cook, but then again, I almost always cook whole chickens with my rotisserie on the kettle.
When I do chicken parts, I aim for the same roughly 350 temperatures. They get done in an hour to 90 minutes, tops.
Do keep in mind that 350 at the lid thermometer is probably around 330-335 at the top cooking grate, and 315-325 at the lower cooking grate. Those are still okay, but you need to keep that in mind.
IMO, skin-on chicken wants to be grilled, not smoked, for good skin. If you have a separate grill, skin-on chicken parts would be a good candidate for the very popular reverse sear.