I've smoked many a chicken...usually smoke 325ish... This was on the ND mini WSM i made...similar to Dirt Saylors chicken smoke but no Spatchcock...(Dang it's fun saying that word) LOL. Anyways i needed to see what the mini was capable of so i seasoned the bird and threw it right on and let er rip with both vents fully open. The basket was less than half full and i put in a 50/50 chimney to start with several small hickory chunks. The mini slowly climbed to around 375ish... i didn't have the Maverick in but still a good estimate from the analog gauge. TBS was steadily screaming the whole smoke, 90 minutes later comes a tasty, crisp skinned and juicy bird.