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Actually the racks are 16 1/2 inches round. I really don't know about the offset smoker. My problem with the vertical is 1) the charcoal bowl is hard to put in after you start them up because you can not start them inside because of the space where it goes is limited. 2) the rack the holds the...

Will do. Let you know what happens. Not smoking today, too much smoked food leftover from Labor day gathering.

Thanks for the info, but I used big chunks of apple mixed with charcoal and still didn't get the temp up. Maybe I should use just wood?

I have the Brinkman limited vertical smoker. I have only one problem. I can't get the temp more than 225-250 degrees. Any ideas on how to get it up to about 325 degrees? Reason I'm asking is for my chicken to cook without the skin getting rubbery. I brine my chicken so don't tell me to do that. 

Just ate the pork loin roast that I made in my smoker. I did it at 240 degrees and it was done in 2 and half hours. at 145 degrees. It was not only juicy but you could taste the smoke. I used both cherry and apple. Thanks to all for input about what to do.

Thanks guys I'll see what happens later when I cook it for dinner. I'll keep you posted.

Ok Everyone says to 145 degrees, but at what temp do you cook it.

I have 2 smokers, 1 is just a smoker, the other is a smoker grill. I think I'll try smoking the chicken in that one because I can cook and smoke at the higher temp. I'll let you know how it comes out Thanks for the info.

Thanks. I'll try that.

What do I do about the skin turning to rubber after the Chicken is smoked? How do I get crispy or even chewable skin? Can someone please help me on this matter?

I am from Pennsylvania and I recently received  the above mentioned smoker. I like cooking with it, but the paint on the inside of the door is blistering up. I did what the manual said as far as treating it and now this. I have only used it 5 times so this should not be happening. Should I do...