I was running around 240* in the middle of the smoker. I knew that was too low for the chicken. I had them right beside the firebox, so I was hoping that they would benefit from the additional heat. I didn't want to go much hotter because of the ribs.
I may use the grill on the back of the trailer as a chicken cooker next time. I can set it up indirect, and cook hotter. The only problem is that there are no intakes on the grill (except for the access door to clean the ashes out). I'm not sure if I could control temps effectively in there. We'll see.
I've heard the mayo thing before. It makes sense, seeing that mayo is pretty much just oil.
Palmetto Smoke Company
Custom Pits Model A1 Offset Trailer, 18.5" WSM, 22.5" Weber Kettle, UDS Build in Progress