Got started late yesterday with my chickens so I decided to debone them. Two whole birds. Thought maybe it would save on time and it really did. Had them done in about 1hr 45mins at about 250. Alder/Cherry. Brined for 2 hours. Here's the improvised technique: Wanted them to hang so I took a couple chix leg holders and draped the chickens over them. The finished product was very good. Moist except where the meat wasn't covered by the skin. Also, butchering was a snap. Pulled the skin and started slicing. I think the net weight might be more than had I left the bones. For those who want to try deboning, check out Youtube.