Smoked Chicken take 2

This is my first blog post for my smoker log. My goal is to keep a record of what I cook, how I cook it and how it turns out.

One chimney of hot coals. Smoker was placed in the shade, outdoor temp was mid-70s. Initially was running too hot (near 300F) before I put the chicken on, so I splashed a little water on the coals to bring the temp down. Two medium pieces of cherry for two 3.5lb chickens. Recipe calls for cooking 3:30-4hrs @ 200-220F.
Smoker Log:

Time Chicken Temp Smoker Temp Vents
0min 68F 225 0%, 33%, 33%
30min 99F 250 0%, 0%, 0%
60min 125 225 0%, 0%, 0%
90min * 132 225 0%, 0%, 0%
120min 145 200 0%, 33%, 33%
150min 152 220 0%, 0%, 33%
180min 170 220 0%, 0%, 33%
210min 180 225 0%, 33%, 33%

* Flipped chicken over

Chicken was a big hit. Very very moist and just the right amount of smoke flavor. Skin was of course not crispy at all, but had a nice brown color.

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