I have searched the forum in regards to smoking chicken. I have seen where people will smoke at about 325 for two hours then grill them for a couple of minutes. I was wondering though if it will still be ok if i just smoked my chicken drums for 3 hours at 225 with my pork butts in my WSM? I know some have stated that you really cant tell other than taking a bite but i feel this would be a perfect temp. I really dont want to start up the grill just for some chicken. I also read that, i believe, when you take a bite of the chicken the bone should be white for done?