But my wife does, so I got roped into adding three whole chickens on my offset reverse flo stick burner today, along with two boston butts and 4 cured loins for Canadian bacon. Pulled the loins @ 145 and they are terrific. Pulled the chickens @ 165, the wife likes them, says they're a little smoky. I think they're greasy. Certainly are juicy. How do you smoke them so the fat and juice don't just run out of them when you pull them? Had them on an open grille, breast back side down, smoked @ 250.took 4 hrs 15min.