tomorrow I'm planning on pushing my smoking knowledge to the max, i would like to do a whole chicken and 2 racks of ribs. I have a wsm 18.5. Iv had the chicken soaking in a simple brine, and the ribs i'm going to do a dry rub. I'm looking for some input from past experiences, i'm not to sure on what the right temp to use is, the last time i did ribs i cooked then in the 225 range and the last time i did chicken i cooked it in the area of 300. Any help or insight would be excellent. THANKS!