Poultry may be smoked in appropriately sized foil pans or set directly on the oven's grills.
To prepare poultry, clean, then salt inside and out. Season with Cookshack RibRub, Cookshack Spicy Chicken Rub, or place 2 teaspoons of Cookshack Spicy Barbecue Sauce Mix in the cavity. Use the resulting seasoned stock for gravy or sauce.
Cooking time will vary with the amount being cooked, but will generally run 60 minutes per pound (of individual bird) at 225ºF. For example, a load of 3 pound chickens will take about 3 - 31/2 hours to cook. Always cook until juices run clear.
Giblets may be placed in a foil pan and cooked with the bird.
The most common poultry problems for new smoker users are dark skin and bitter taste. These problems are caused by using too much wood. Start out with the minimum recommendation in the Wood section of this cookbook, and gradually increase the amount until you have determined your preference.

Recommended wood:
Hickory or Apple