Tried my first whole Chicken this weekend. Details and pics below: One 3.5 lb. whole chicken Homemade rub overnite Charcoal, mesquite, and apple wood Kept chamber between 250-300 Cook time 4 hrs. Pulled chicken at 170 let stand for 25 mins. (date stamp on pics is incorrect, note to self, need to fix that) homemade rub let sit overnight good fire going in box Begin cook time Weather was cool with no wind so used a fan as stoker. Worked well as long as you watched it. Took some effort to get temps up to 300 Make-shift stoker About 2.5 hrs in Added some corn and baked beans Smoked corn came out good, vey moist Occasionally got temps upt to 300+ and would hold for 20-30 minutes Pulled chicken at IT of 170 After 25 min rest (foil covered) A butcher I am not Meat was very juicy and skin had the right amount of crispy! Platted and ready to eat!! Some notes: This is my first time smoking a whole chicken on this smoker (brinkman offset). In most of the threads I had read to keep the chamber temp at or around 300. I had a hard time doing that with this smoker. It may be the limit of this smoker design or the quality. I have had great success smoking ribs and pork shoulders where the temps do not need to reach 300. Any suggestions on getting a higher chamber temp on this smoker?