This smoke restored my confidence in smoking whole chicken. I took two whole chickens and spatchcocked them both. Broke the skin loose from the meat and slid some garlic butter liberally inbetween. I then seasoned the whole chicken with Tones poultry seasoning. Next I took bacon and layed it on top of the chicken like a blanket. I also sprinkled some Tones on the bacon. Slammed them in my MBG smoker and brought the temp up to 260. Put some apple juice in the water pan and I filled the smoke daddy up with a pellet called Herb Delight. Oak pellets with rosemary, garlic and thyme added to them. I also sprinkled in some applewood chips. This combo is awesome on poultry. Pulled them out in about 3 and a half hours. Internal reading was 163. Covered them up and let them rest for about 20 minutes. I really like this method of cooking chicken. These things were just a tad over 4 bucks per chicken. Tender, juicy, and the skin was crunchy. If you haven't tried this method I would definitely recommend it. Shweeeeeeeet! Thanks for lookin!