I just cooked these babies yesterday and thought I would share with y'all. 2 Chickens (about 3 lbs each) / covered with EVOO & Tony Chachere Creole Seasoning (inside & out). Beercans had minced Garlic & Apple juice (Beer was only for me :). Chickens had half an Apple stuffed in the neck. Put Chickens onto Beercans & into holders then, into a foil pan and spritzed with Apple juice. Maverick Wireless BBQ Thermometer Set - Maverick ET732 ($59 at Amazon) (A MUST have item!) Brinkmann Smoke N Grill ($38 at Walmart) http://www.walmart.com/ip/Brinkmann-Smoke-N-Grill-Charcoal-Smoker/876295 (That's Dusty- he supervised this operation!) 2:00-2:20 pm Lit Charcoal (Kingsford) in Chimney 2:30 pm Poured Charcoal into the Smoker (shown) & added lit Charcoal in the middle / added 3 chunks of Hickory wood / installed the Water bowl (above Charcoal bowl) and filled with 1 Gal of Water. ...put foil pan with Chickens onto top grill level of Smoker and put on the Smoker top. (FYI- Fire Extinguisher was just out of pic- I almost forgot this item!) 2:40 pm Smoker 255° / Chickens 54° 4:19 pm Smoker 225° / Chickens 144° 4:31 pm Smoker 217° / Chickens 144° 5:00 pm Losing Smoker temp- added more Charcoal (3 Fireplace shovels full) 5:09 pm Smoker 194° / Chickens 145° 5:36 pm Removed water pan from Smoker / put Chickens on grill at Medium level to be closer to Charcoal bowl for more heat. Brinkmann manual says cook Chickens to 180°. 5:37 pm Smoker 196° / Chickens 142° 5:39 pm Smoker 232° / Chickens 142° 5:40 pm Smoker 235° / Chickens 142° 5:42 pm Smoker 277° / Chickens 144° 5:50 pm Smoker 412° / Chickens 154° 5:51 pm Smoker 469° / Chickens 169° 6:04 pm Smoker 459° / Chickens 181° 6:10 pm Took out Chickens. 6:30 pm Chowed down! Mmm, Chickens were moist & skin was crispy! I love this Smoker!