I'll go along with jerry here. As to temps, well I sorta buck the trend, I smoke at 250 - 275 as long as my temps er comin up nice and I'm gettin outa that 140 danger zone at a fair rate. I use beer can chicken holders to put my birds on, the spritz I use gives me a nice skin. I use smoke from start ta finish unless I'm foilin, then smoke would just be a waste a chips. I have yet ta have a dry bird cookin ta 170 this way.
Now ifin I was doin a turkey, I would up the temp some say 300 -325 causin he's bigger, in a smaller smoker I would split em an layem out so he cooks better. If I have the room, I'd do em like grandpa, put him in nettin and then hang ta smoke.
Yall need ta experiment some ta see what works fer ya. Lower temps are fine as long as ya get above 140 in a reasonable time, higher temps are fine too ifin it works out the way ya like. This craft is all about personal taste, that is the road ya need ta follow. It takes time ta develope your skill, keep notes on what works and what don't fer you. Just my two coppers worth.
Luke, ta answer your original question, I add wood (ie, smoke) until I foil. After that it aint gonna get any smoke an yall could finish the cookin in an oven, cause thats all yer usin the smoker for at that time. Depends on what yer usin fer fuel. If it's hot when yer doin it, finish on the smoker, keepin that heat outside, ifin it's cool, I finish in the oven and save the lp for another smoke. Hickory is the wood of choice fer pork here in the holler. Good luck.
