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I forgot to post pics. The chicken was perfect, took close to 3 hrs because of lower temperature, the ribs were a little tough, but I should have left them on longer. Anyway here:

well, the birds are on, pit is staying around 250*, cause there was a special on ribs , so I got some spares and am smoking them too.

All right two hours, much easier then. I've got a probe thermometer and would have realized that quickly. Will post pics, Ben

...Smoking-pro. I am planning on brining them for a couple of hours, rubbing them, then throwing them on the smoker using crabapple for 4-6 hours at 300*. Does this sound good? I've never done whole chickens, just breasts and thighs, so I'm a little nervouse. Any help would be great. Thanks, Ben

Thanks guys, guess I should split it and season it then huh? Ben

We eat a lot. Last time i smoked, 5 teenagers went through an 8 lb butt in about an hour with very little leftover. Lol. Ben

Hi all, I have a 50 is pound crabapple trunk that my neighbor gave me when he had a tree cut down. I was told that it is very similar to apple and good enough for smoking. Is this true? Does anyone have experience with this? Thanks, Ben

Was it cold out? That's a long time. Ben

Thanks @chilefarmer

I would agree with building extra time for your pork butt. I smoked an 8 lber and a 5 lber for a group of friends last weekend. I put the 8 pounder on at 5 am and planned on 10-11 hrs, it ended up taking 13. Lots of hungry idle people at my house for an hour and a half. Ben

@HANDYMANSTAN @tjwheels I do not believe we know each other. Glad to know that I'm not the only one in GL that smokes meat. Happy coincidence! Ben

Ooh cheese smoking. Ooh cheese smoking. I've never done that, but it sounds delicious. Where would it be? Ben

Hi, all! I'm from Grand Ledge, 10 miles west of Lansing. Gotta love the weather here, huh? On Sunday while smoking some pork butts, I dealt with rain, hail, and snow. Boy was that confusing. Ben

Thanks guys! @beefy bill I used my homemade rub consisting of brown sugar, paprika salt and pepper, chili powder, cayenne and some other spices

...After around five hours from the start time of WAC butt, I wrapped them to finish for another five at around 225 smoker temp. I cooked them to 195* IT, and pulled the 8 lb, but that was enough for the five people that ate it, so I threw the other one in the fridge and will have pork for...