Hey thanks to all that helped me last week in getting me started with my new amerique. my questions where about smoking half chickens, i seasoned the smoker and was ready to go saturday, loaded small amount of wood and set smoker temp to 175 as i was instructed and put probe in the breast at its thickest point, all is good and and started smoker...i was told it should take around 3 to 3 1/2 hours to smoke these half chickens, i watched and watched all all worked great, i was surprised though that around the 2 hour mark the internal temp of the chicken on the probe had reached 165 and it was going into the hold mode. i adjusted the temp and did not open the door and moved probe temp up to 170 as i thought how could the be done already, and left them go for another 20 mins. at this point probe said it had reached the desired temp of 170 so i stopped and took one out and cut into breast, it had great color and was white all the way thorough and the juice was running out like crazy when i cut into it,it was so juicy that i still couldnt belive that it could be done even though meat was all very white, so i put it back in and turned probe temp up to 190 and resumed, i let them go for about another 20 mins and stopped it as was afraid to over cook them. when removed one of the half chickens fell apart and part of it ended up on the ground. the rtest was good in color and when cut into the juice was still running out like crazy, it was white all through as i said and we found it to be very good and so juicy, so my question is, how could they have been done that fast and even though the meat was great, juicy and tasty should i have let them go even longer, any help or advice would be greatly appreciated
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