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Smoked some leg quarters yesterday and they went over really well. The thermometer is located high, but I've found that if I can keep the thermometer at a temp twenty degrees higher than the meat is supposed to be, the meat turns out good.
Well it sounds like you have your smoker figured out!
Did you probe the meat to see the internal meat temp?
That is always a good idea to make sure it's safe to eat, especially chicken.
Al
The weird thing is some reviewers of the smoker said they have a hard time maintaining temperature, but I haven't had that problem. It ain't shabby for a cheap offset barrel smoker.