i am looking at going with a PID control/higher wattage heater and forced air in my fridge conversion. i can do 20 pounds of wings or 45 pounds of chicken at once but with only a 1200 watt heating element, it takes a long time. i know that at a certain point, the chicken stops taking on any more smoke flavor. does anybody know what temperature that might be? i think i should be able to go with a lower temperature to begin with and then ramp it up to 250-300 degrees in the last hour or so to finish them off. anybody have any ideas?