I think I've found my new home away from home here! I've been searching and searching for a recipe for the bacon wrapped chicken breasts but have only found wonderful pictures of finished dishes with vague directions on how to do it. I'm using a Big Chief smoker, I have some brine soaked breasts and bacon. If I understand correctly from the information I have read I will need to smoke/cook the wrapped goodies for approximately 4 hours but more importantly I need to start with a hot/warmed smoker and get the chicken to 165* internal temp. I've also read it's best to wait a few hours to stick um with the probe to not contaminate the insides. Does it sound like I get the idea to do this correctly and not get my family sick? I'm new to smoking foods but quickly feel in love recently... let me explain plz' I smoked some fresh tuna from my work a few weeks ago, I used a dry brine/cure over night and smoked the fish the next day while running up and down the dock... perk of the job. After 6 hours the fish was a mouth water hit... I was unable to make it home with any after sharing it with the crew. Whats a guy to do... I upgraded from my borrowed lil chief to my own big chief and prepared 11 pounds of tuna for the next day... that day I actually made it home with a few pounds lol Anyway, thanks in advance for help! ~Crab4Brains.