This a first time trail smoking.
I have a whole chicken 4lbs and a rack of Pork ribs cut in 1/2.
how long for the Bird and when to start ribs.
Mods I wasnt sure where to post, Here or in Recipie's.
Did 8 racks of baby backs for a party last night and they took about 6.5 hours total at 200F. Can't help you with the chicken.
OC - A couple of comments here...
Ribs usually take me about 2-3 hours of smoke and an additional 1-2 hours of "roasting" (all at about 225o) to a total of about 4 hours. I usually do chicken at a slightly higher temp (250-275o) for about 2-3 hours. The ribs are done when they're done, the chicken is done when the IT (Internal Temperature) is 165o in the breast and 175-180o in the thigh. The lower temp for the ribs is more important than the higher temp for the chicken so if you're doing them together, plan on longer for the chicken - could balance out even but keep an eye on both.
I (and most of the forum members) use a Bradley (well, it is their forum) so most of our specific tips are geared to that brand. I saw in your intro post that you have another brand so while we're generally talking along the same lines, there may well be differences in cook times, box temps, and especially how much smoke to use (Bradley users very rarely apply more than 4-5 hours of smoke, even for big hunks of meat). You'll have to adapt and adjust all that on your own.
Stick around, though. This place is worth it just for the recipes and entertainment provided by a pretty cool bunch of total wackos who can both cook (mostly very well or better) and type (some better than others).
Happy New Year.
As mentioned, each smoker has its variances, but the ribs will be your controlling factor (they take the longest). I do mine longer than most do - 8hrs @220, but mine's not a Bradley either. The 3-2-1 method will get them done quicker, but it's more trouble. Once you decide how you're gonna do your ribs, and estimate the time it will take, then you need to figure plenty of extra time for your chicken cook, because of the lower temp you will be using for the ribs. And you want the chicken below the ribs, so the rib juices are dripping on the chicken (not the other way around). When it's all close to done, you should have a grill fire or hot oven standing by to finish the chicken at high heat so the skin crisps up.