I temp probe chicken into the dark meat and take it up a little higher. But that’s me.
As for preheating, just ramp up the temp but put the chicken and wood it at the start, turn it on to 150 for about 45 minutes then your smoke temp, whether that’s 225 or whatever.
One suggestion, I’d fire up your gasser If you have one when it’s close to being done and finish the chicken there to crisp up the skin. Chicken skin needs high heat to break down the fat and be edible. Doesn’t need a lot of time, but just a tough of high heat to make that skin crispy good!