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Thanks for all the advice and it turned out very good. I did not take pictures since I read that request after the fact.

Whole

Thank you!  Would you say about 2 hours?

I am going to smoke my first chicken tonight and have a question on temperature. As I would like crispy skin, should I set my temp to say 350 and keep it there the whole cook or start lower then at the end go higher or start higher then go low? Any advice and a rough estimate for a 5lb...

Thanks for the help and suggestions.  What type of sauces would you suggest I have on hand?

I'm also pretty good at brisket but have never used jus with it. Any recommendations?

Boy was I way off in my thinking. 1/3 of the people will be 20 something's, 1/3 will be women and the rest males. I was going to do a brisket around 14 or 15lbs, 8 racks of baby backs and 10 pounds of chicken breasts in a white bbq sauce.

So I was asked to smoke some meat for a family reunion and were expecting 30 to 40 people. I would like to make brisket, ribs and chicken breast for all to pick from. I never cooked for this many people and would  some thoughts on how much to get of each. Thank you kindly. 

I would like to know if anyone could recommend a good creamy or mayo  based potato salad. TYIA!

Live a few miles away Bear

Thanks for all the help / suggestions. Doing my ham this weekend, jerky tonight then will tackle bacon next.

I will be trying my hand at jerky this weekend. I would like to know, if you could use any cut of meat, what would you use? Thank you.

Thanks Dave!

I can handle that, and would you recommend for a starter like me to smoke one day 4-6 hours or more till I know what I like. After done smoking how long do you rest it!

Dave 2% of the weight of the bacon?

Dry was my first choice due to space. What would your recommendations be as far as  temp and smoke. What to keep it under and how long?

Looking to smoke some bacon, and I'm trying to decide on hot or cold smoking. Are there pro's or con's to either and taste and texture different?

I would like to cold smoke some bacon and have a few questions. Has anyone ever used Walton's dry rub cures and while cold smoking do you need any heat at all?

Well I was able to save the bacon, but any thoughts on how to clean the creosote from the smoker?

Well after a 14 day brine, letting it set for a few days I used my A Maze N tube tonight in my Rec Tec and proceeded to ruin all the meat. After pulling the meat after four hours the inside of my Rec Tec looked like someone sprayed water inside it and this creosote smelling drops of condensation...