Welcome to the board csbrass!
Being new to grilling and smoking, I would suggest you take a look at Steven's book, "How to Grill
". It teaches about the gear, techniques and food for outdoor cooking. This book taught me a lot even though I felt confident cooking outdoors and every recipe we've cooked has been delicious. (Serious, this is not a commercial)
I like to cook chicken at a higher heat, around 325° or so, to help get a crispy skin. Cooking it at 225°, low-n-slow, will give it a rubbery, chewy texture which most folks don't care for. If I cook it low-n-slow, the dogs usually get the skin.
I cook dark meat to 175° to 180° and white meat 160° to 165°. When cooking whole birds, you'll want to geive special attention to monitoring the white meat so that it doesn't over cook and dry out.
Grilled and smoked chicken can have some "pink" in the meat even though it is fully cooked. This is disturbing to some people because they think it is still raw. That is why it is important to cook it to temperature, so you know it's done.