I'm new to smoking. So far everything has been great. I've done brisket, pork loin, scallops, and lobster. Today I did a whole chicken cut in half. I had read a blog that said to try smoking it at a slightly higher temperature, like 275. It ended up tasting great but my confusion and concern is that I was looking for an internal temperature around 165 but it got there within an hour. It didn't look right on the outside so I continued smoking for several hours. I double checked the temp using a second thermometer. When I finally pulled it out several hours late it was at 200 inside.