1st two chickens

You are not alone - I just shoveled a 3 foot by 5 foot drift to get both of my 020s out to put on brisket and ribs..... I have noticed the extreme cold plays havoc on my wireless therms - temps are way off on the hand held therm - thankfully I have a lot of practice and notes to know approx times to check!!!

Here is what I have come up with;
7;40 chicken 35* Smoker set at 250
8:40 133* 243*
9:40 159* 246*
10:40 171* 247*
11:00 175* 247*

total weight of birds 9.06( one being slightly bigger so I probed that bird)

Checked breast 161* on big bird,171* on small bird, juices appeared to run clear. small bird was put breast down and big bird was put on side,probably would acount for high temp???

I used apple and hickory a little smaller than golf ball size of both. They had a nice golden-brown look.I olive oiled birds and cs rub on one and the other spiced with fresh ground pepper,fresh ground italian herbs, and lemon pepper

I was using taylor probe that was checked before hand with ice water and boiling water.

warmed cooler, doubled wrapped with alum foil and put in.

Any input or ideas would be greatly apperciayed and as usual I would like to thank everyone that made this smoke possible!!!!!!

update;
I just got done eating the chickens and made these observations. The smoke was about perfect for us. The breasts were juicer than I expected,the legs seemed oily but not unexceptable. I need to start seasoning a little heaver. Next time the breasts will both be put down, was no blood present.Thanks again!