i like to get the temp up to 275-300 if i can when doing poultry. if you need to you can finish them on the grill or in a 350 deg oven since hickory is strong anyways........just don't cold smoke any birds.
that top right one definately needs more time.......make sure you temp the thickest part of the thigh and don't hit the bone. also the juices should be clear and the legs moove freely in the joints at he socket......and get that temp up!
got the temp up to 165° (meat temp) ambient is back up 275° got good smoke. I noticed in the pic a pic of smoke behind one of the birds. it may be to cold out to be smokin. it is 19° lol just cant get enough smokin.