I posted in the beef area about the 3 pound meatloaf I did as the first smoke of the day. It ran 6 hrs 45 min. When that came out, I put 2 chickens in, switched from hickory to apple and raised the temp in the smoker to 325. 2 hrs and 30 minutes later I got these: They're resting under foild right now. I just HAVE to taste one. Brined for about 8 hours. No rub. Just EVOO on them before they went in.