Was my mothers Bday on Saturday so I had her and a few Relatives over for drinks and food. Had my first go at smoking chickens. These were whole chickens brought from a butcher in Chinatown. They were as fresh as could be and they were whole (heads and legs). I was reading that the skin is the hardest part to get right and my end result was proof. Also chicken I've read are not really a "low and slow" kind of smoke. I did a brine overnight then rubbed them down with a jerk rub. They didnt take hardly any time. After about 2.5 hrs they were good to go and looked great. I poked a hole in the leg and it shot juice out so I was happy that nothing dried out, and it was amazing how the chicken absorbed the smoke flavor. Downside? The skin was not rubbery but it wasnt crispy either. Thats a big thing for me and my chickens. With that said, the jerk flavoring was not really there either. Next time i may just do a simple S,P,G rub and maybe toss the bird in the oven for a few on high. Over all it was great. My girl made sides and they were slammin grilled up. We just put then on the rack in the smoker box.