I don't remember the details of the cook. I probably cooked it at higher temps, because I prefer more of a smoke-roasting effect with turkey and chicken. So likely in the 300+ range. Still gets a nice smokiness but crisps up. I'm not a huge fan of the rubbery, acrid smelling skin on turkey that is smoked low and slow until done, but if you don't eat the turkey skin, its no problem. Hickory is the common wood around here, but I would have used whatever was on hand!
But if you're smoke roasting around 300-350 its going to take similar amounts of time as if you are oven roasting at the same temp. The key is just doing it "until its done", ie., checking with a thermometer. Not very feasible thing if you have company, though. The spatchcocking I'm sure reduces some of the time.
Another nifty trick I learned from Jacques Pepin... before cooking chop the ball end of the leg bone off...just the end of the bone. Then once cooked and ready to carve, get a clean pair of pliers and pull those bone-like tendons or cartilage things cleanly out. Makes a much more enjoyable turkey leg, IMO.