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I have a I have a horizontal off set smoker, not vertical and fired it up to about 280º-300º with charcoal and oak split log along side for smoke, put the chicken in (on foil) and maintained the temperature for about an hour and a half. I did not keep close tabs on the time because I took it off when an instant-read thermometer read 160. 

The sauce I marinated the chicken with is

  4 tablespoons soy sauce    

2 tablespoons sugar    

2 tablespoons sesame oil    

2 tablespoons sesame salt    

1/4 teaspoon ground black pepper    

6 cloves garlic, crushed

2 teaspoons    freshly grated ginger    

2 tablespoons sake or dry sherry    

2 tablespoons red pepper flakes    Use red pepper paste instead.

8 green onion, sliced diagonally1"

toasted sesame seeds 

At the table we used a dipping sauce consisting of sesame oil and salt.  

I have a vertical off-set smoker and fired it up to about 280º-300º with charcoal and oak split log along side for smoke, put the chicken in (on foil) and maintained the temperature for about an hour and a half. I did not keep close tabs on the time because I took it off when an instant-read thermometer read 160. 

The sauce I marinated the chicken with is

  4 tablespoons soy sauce    

2 tablespoons sugar    

2 tablespoons sesame oil    

2 tablespoons sesame salt    

1/4 teaspoon ground black pepper    

6 cloves garlic, crushed

2 teaspoons    freshly grated ginger    

2 tablespoons sake or dry sherry    

2 tablespoons red pepper flakes    Use red pepper paste instead.

8 green onion, sliced diagonally1"

toasted sesame seeds 

At the table we used a dipping sauce consisting of sesame oil and salt.