RE: smokeking/bandera arangement?
I agree with KC, but feel that you could still do the chicken on in the vert. chamber. In my Bandera, a rack placed just above the water pan is the hot spot. You could do the chicken there, and then roll the skins over a grate placed in the firebox and the end to crisp them up. Still, using a seperate grill/smoker may be the ideal way.
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.