First smoke- 4 whole young chickens in 22" WSM (top rack)..
Prime lump charcoal with Pecan and maple wood chunks added.
260 - 290 deg. for roughly 3 hours.
Pulled when temp reached 165 deg. and wrapped in foil for 30 mins.
I used about a full ring of lump charcoal using Minion method with a chimney starter. I also never let the temp get over 300, I used the temp. on the smoker which from what I read runs hotter than what it reads. I got really lucky with the skin as most of what I read was to be in 325-350 for crispy skin. I am really impressed with small tuning of vents in bottom of WSM help you get the temp you want. If you can't raise temp by opening vents add a handful of charcoal (lump in my case). I only lifted lid twice in whole smoke, once to peek, 2nd to flip (about 2 hour mark). Very happy with how this came out, a lot better than I expected. Juicy and good smoke flavor, WSM 22" was a very good purchase!