Thanks man! It's the first time I've cooked chicken halves and I think it's my favourite way of cooking 'em. They went for around an hour a half at 330F, thigh temp hitting 185F. Breast was over, but keeping everything together like that meant they stayed really juice with enough bite through skin to get all the rub flavour in there. Just need to fix the clumping issue with that rub and I'm done
Thanks for listing your times and temps. Going to be trying this soon!
I did more bacon this past weekend. 24 hours in the smoker. Two hours with no smoke at 120F to dry the surface, then add smoke and slowly bump up the temp to 160F until I hit 145F internal for at least five minutes. Smoke provided by oak and alder pellets. After trimming and slicing I had 10.25 lbs of packaged bacon. Some of you may be wondering what I do with all this bacon...
Vacuum packed and frozen it will last for years, so I'm not worried about it spoiling before I can use it. But I've been giving it away, selling some to friends, and finding things to cook that can benefit from adding some bacon (pretty much everything amirite???). 
BACON by cxg231, on Flickr
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