No. It should not be bloody. Juices should run clear. You can use a remote probe and cook until it is 175. It should be done then. I have trouble finding a place to put a probe in most chickens, so I just cook on 250* for 4 hours. they are always done by then. I crisp/brown the skin in the indoor oven. Throw that booklet in the trash if it is the one that comes with a new CS. Use the info you can find on this forum. The search function works very well.
Welcome to the forum. I hope you like it here. Lots of nice folks and alot of good info.
Lj, thank you for the link to the bloody chicken artical. I'd just grilled some chicken breasts to 160+, juices ran clear, said they're done and all where a bit blody but tender as could be. Notice I said grilled, the last attempt at smoking chicken was jerky, I've learned from that and will do better next time. Chicken in the CS yet! Just not tonight.
Back to the pink chicken issue, be sure you're differentiating between pink "uncooked" and pink "cured". Some brines will cure the meat and turn it pink. So will smoke. Meat temp is the sure way to tell.
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