most folks like chicken at higher temps, espicially if it has the skin on. I'd go for the 250 to 275. But the chicken will most likely cook quicker than the ribs. So you may want to add the chicken later or plan on foiling & holding it until the ribs get done. And remember to put the chicken on the bottom to prevent any potential cross contamination.
5-6 oz for the ribs. Chicken takes on smoke fairly well so you would normally use less for the chicken. However, the ribs will take 3.5 hrs (baby backs at 2.5 lbs, longer if larger) and the split chicken maybe 2 so the wood will have run through it's most significant life by the time everything is done. Should be good to go with a little more wood.
Me. I'd start the ribs at 250* then kick the smoker to 275* when you put the chicken on.
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