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I've smoked brisket and chicken and boston butts and chicken before and didn't notice any flavor transfer. One thing though, always put poultry below beef or pork. You don't want any chicken juices to be dripping on the larger cuts of meat, taking a chance of bacteria because the chicken will cook faster than the beef or pork where the chicken juices will just sit on the larger cuts for too long. I'm going to be smoking ribs and chicken wings tomorrow and that's how I will have it set up, wings on the bottom.
Oh, and one more thing, please update your profile with your location, it really helps other members to be able to give you advice if they know where you are!