Yesterday we did 4 racks of baby backs and 16 chicken quarters. The quarters were on the small to medium size. We put the ribs on first and two door thermometers were showing about 225*. In an hour we did the bend test and the baby backs bent very easy and they had some pullback on the bones too. We put them in a large aluminum pan and put them back in the smoker. At the same time we put the 16 chicken quarters on. In about an hour and a half, the internal temp of the chicken was 180-190. The heat had also gone up to 250* after we first put the chicken in. After 1.5 hours, we gave the meat every "test" I've read here to see if things were done. I knew they weren't supposed to be according to the times I read here (2-2-1 for BBs, etc). We went ahead and pulled the meat. In about 20 minutes we ate and everything was great. It got rave reviews. Tender, juicy chicken and delicious ribs. The thing that keeps puzzling me is why did they cook so quick? If anybody can give me some answers I'd appreciate it. I'm confused. BTW - we also smoked some large baked potatoes and they came out great too.