I just bought this grill recently and did pretty good on smoking a pork butt. Today I am doing two chickens that I cut in half, had them in a brine over night, put a rub on them and put them on my smoker. I'm using chunk charcoal with hickory. I am having a hard time keeping the temperature where it should be, around 250 degrees, it is running just below 200. It could be I am not giving it time to react when I make an adjustment, right now both the chimney and the vent on the fire box are wide open and I am waiting to see if that will bring the temp up.
On a separate question, will it take longer to smoke several chickens, pork butts, or whatever, than it would to smoke just one.
Need a little help