I cooked the chickens at 225 for about 3 hours. I used water in the moisture pan and vent closed. The chickens were done except in between the thigh and cavity was slightly red but thats were I had the digital thermometer which read 175. Skin wasnt as dry as I would have liked so next time Im smoking them until 180 degrees with the vent 1/2 open so they dry out some. Each smoker is different and takes some time to figure out what a person likes best. h.h.