I have a 6 lb chicken and a whole filet of salmon. I want to smoke both this Sunday. What do I need to know about doing both of these at the same time. What should the internal temp of the chicken be when done? Same with the salmon? Can I smoke them both at the same temperature without altering the quality of the meat? This is what has confused me a little while trying to educate myself through this site and trying to eliminate the "trial and error factor" is to how you all smoke different types of meat at the same time since different cuts of meat require different temps and wood. Hopefully that made sense. I have learned a lot since being on this forum and a lot of great advice has helped me eliminate this trial and error. Its funny, everytime I ask someone about smoking they respond with "Man, its a lot of trial and error, but youll eventually get it", I dont want that. Thanks to this forum I wont have to. Anyway, help me smoke both the whole chicken and salmon this Sunday. Thank you all. I already bought a 12pk of Budweiser for this and I will have to pull one of my Cohibas from my humidor. Cant wait!