I don't bother with water pans for poultry and always leave the skin on even if I plan to take it off afterward.
I also do all birds at 250. Without the internal fat and connective tissue to break down, low and slow is not necessary.
If you "were" to do wings and thighs at the same time, you would definitely want the thighs lower than the wings because they will take longer.
I found a great special on Turkey Thighs at our local grocery store yesterday. They were in two packs and regular price was $7-$8 dollars. But they had $4 off stickers on them as I am guessing they were approaching their sell by date. So, I bought 4 two-packs and immediately put them in my poultry brine overnight and smoked them this afternoon. They ended up going about 5.5 hours until 165. I put them under the broiler for about 5-7 minutes until the fat had rendered off and the skin got crispy. I too did not feel like uncovering the grill as it was snowing out and 12 degrees.
The Turkey Thighs were well received by both of my teenage boys and we will be doing again especially if I can find a deal like this again.
Kind of unglamorous pictures on the paper plate, but no one felt like washing dishes tonight.