Today is going to be an exceptionally long day. I didn't get to smoke the chickens when I planned so today was the day. Up at 430 crossword puzzle worked, checked BYC, drank a couple of cups of coffee and by 7am all of the chickens were out of the brine, hung up, and drying. 8am all the birds were hanging in the smoker oven and being brought up to temperature. Then I discovered that the smoke box fan had burnt out and needed to be replaced. Finally got it up and running but it certainly delayed the process. I could boost the heat but I don't want to rush the slow cooking process. So now the internal temperature of the birds is 155 and rising slowly. When they reach 165, in approximately 2 hours, I will take them out, remove the mesh bag that they are cooked in, vacuum seal and place in the refrigerator (about a two hour job). Every time I go out the smell of the pecan wood smoke is incredible.