For all the years I have spent smoking meat, I have done very little poultry. I plan on smoking 4 whole chickens tomorrow. I have them in a brine right now.and plan on taking the backbone out and laying them flat. Probably going to do a mix of apple and hickory. I figure I will cook them at 275. The only question I have is should I leave the skin on the breast and thighs or should I take it off? Actually, one other question. What is the view on cooking them similar to pork ribs? I.e., a few hours of smoke and then foil them? I am cooking for a few other people, so any advice you can offer in advance is appreciated. Thanks!