Because Thanksgiving was right around the corner the best thing to cook were a couple of chickens. (not my choice but I was out voted).
I had the butcher remove the backbones, wishbones and keel bones.
The chickens with salt, pepper and some old bay (if I do the old bay again Ill use more, I couldn't taste it on the finished chickens).
The chickens back in an egg being smoked @ 225
The finished chickens. I cut one into eighths for serving and saved the other for reheating/sandwiches. Due to the low temp the skin was rubbery - but thats healther for me as I didn't eat it The meat was moist and smokey.
Next time Ill see if smoke roasting (say 350 or above) imparts enough smoke flavor for my liking.