Here is the smoked chicken I did for father's day. The whole chickens were rubbed with olive oil and three different seasonings. One Cajun, one Greek and the third is barbeque. They were smoked for three hours at 250 with alder wood, then ramped up to 325 for 30 minutes to crisp the skin. Internal temps were 170 at the thickest parts, it was tender, juicy and absolutely delicious if I do say so myself. Enjoy the queview!