Here's a few more pics of the smoker and some of the boxed 108 chickens, we put a dry rub on them before we cold smoke them for 1.5-2hrs the seasoning gets pushed/melted in the skin, it's easy to over smoke the poultry though, good stuff. In an old sausage smoking book that Jim (the ring-leader) read stated that it's good to rinse off the casings after they seal up and once more after you get them out on completion. It rinses off an invisible bitter soot, that gets on them. Anyway we have a blast.