I have an MES 30"er, and do chicken regularly (including beer can variety). I typically cook at 275 degrees till I get to an internal temp of about 160 degrees. Then I throw it on the grill to crisp up the skin. If you don't the skin looks great, but is really rubbery. 325 degrees if you do I strait on the grill and the skin is awesome, bird is juicy, but smoke typically sucks for me. I like the smoke, so I almost always start in the smoker and finish on the grill. Cooking times vary depending on bird size so I won't give you an amount of time, but I live and die by my thermo temps, so shoot for the temp and the bird will rock! Don't forget to let it rest at least 15-20 min.