Hey folks! Glad I found a good meat forum. I've become obsessed. Have a cheap 0 electric smoker from the inlaws but it has done the trick. Couple of ribs down and getting better every time. Trying out some smoked whole chickens today. 1 maple beer can, 1 Cajun. They are both about 5.5lbs. Should I split the non beer can chicken? Or would it be better to leave it so they finish together? Also times and temp to get a nice crunch on the skin?