Ok I'm going for my second smoke tomorrow afternoon. I want to first smoke some ABT's wrapped in bacon/brown sugar for apertizers. An hour latter or so after the ABT's are done I want to eat the smoked skinless chicken breast (Brining with the Smokie's 2001 brine over nite smoking with mayo & rub). So I plan on putting the chicken in after the ABT's are done. Question..if starting with a cold 009 set at 225deg how long to smoke the ABT's? Also do I need to add more wood (I think I'm going to try apple) after I pull the ABT's out if I use 2oz initially? I will smoke the chicken to 158deg then crisp them up for 3 min per side on my weber gas grill set at high. At least that's my plan. Any suggestions?