High Heat Smoked Italian Chicken I got this idea of real high heat chicken from ReeksLikeSmoke, I usually smoke my birds at 375° for 2 hrs., and then cut back to 300° until internal temp hits 165 then I sometimes foil. I rubbed a robust Italian dressing on two birds that were about 4 lbs. each and let them sit in the fridge for about 5 hrs. The ambient temperature was 104° outside, and inside the GOSM it was 135° ( see pic)_before I started it up, yes it is a hot day in SoCali. I then put the chickens into the GOSM at 2 pm, at that time the GOSM was at 430°, and the coffee can had RO lump mixed with some mesquite. I basted them with the same dressing every hour. At 2 hrs. into the smoke, I used a meat probe into the thighs and the internal temp was156 °. I removed the birds when internal temp hit 168°. They birds came out very moist, in spite of the high heat and no brine. I didn’t get a chance for a plated pic, Gloria didn’t want anyone to wait any longer to eat. I get no respect you know. Thanks for checking my Q for the day.