Smoking full wings, chicken legs, and chicken breast on 18" WSM question

I was thinking I would do the chicken breast and drumsticks on the top grate, and the wings on the middle grate, with the water pan about 1/4 full, and run it with a Maverick BBQ thermometer in a breast, and on the middle grate to monitor temps.

What would be a good temp range to run it at, using a dry rub on all the meat, going to do that this morning on everything but the breasts