I am going to smoke a couple of NY Strips for dinner tonight & while I am at it I am going to do a practice run on some bacon wrapped chicken tenders. What I need to find out is the timing on the steaks versus chicken. Both ate ready to go now or I should say both are in the fridge ready to go. I plan on doing the steaks @ about 250º till about 135º IT so when should I put the chicken on so both will be done about the same time, I like the bacon fairly crispy. I am going to sear the steaks on the grill when done in the smoker.