Newbie's first time smoking whole chickens...

[DivotMaker]

If you have a bypassed unit, with a PID, you can exceed the 250° "sound barrier" (push that envelope, Maverick!).  I haven't done poultry like this yet, but plan to try a chicken with a different cooking profile:  Smoke at 250 until it hits 140 IT, then jack the temp to 325 until it hits 165.  I normally do chicken at 250, and can tell the skin is "just on the verge" of being crispy.  I think doing the last 25° at 325 will push it over the top! 

 

[Pork Belly]

I agree with the added heat would help but you might want to add your jerky dryer for that last 25. I don't have one but have borrowed one for making jerky today. It is so wet inside these smokers, seems like sucking out some moisture will increase your the hot dry oven affect. Is all the rewiring and reconstruction I see in the PID topics necessary, or is that done to simplify cord length and use? Can I just plug the PID into the wall and the smoker into the PID? Also what do those initials stand for? Do you get everything you need in one  package? Is there a PID link you recommend?

 

[DivotMaker]

Great idea on the jerky dryer for chickem, Brian!  Never thought of that!  As far as your Auber questions:

http://smokinitforums.com/index.php?board=31.0

It's the "Auber Tips and Tricks" section.  You'll find lots of answers about it there.  In a nutshell:  You only have to bypass the stock controller if you want to break the 250° limit of the on board controller.  If 250 is ok, then set the dial to 250 and rock on.  The Auber will control the temp through the stock controller.