Anyone around? Need fast answer..it's 2:30 EST

[SmokinMoe]

I cleaned up the tray that goes over the heating element and can't remember how it fits back in.  Does it go where you can't see the heating element (over the heating element) or does it go like a drip pan type thing underneath the heating element (where it fits up underneath and exposes the heating element.  
Please help ASAP!

[SMOKEHOUSE ROB]

it goes under the bulb to reflect the heat up, kinda of like a drip pan.

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[SmokinMoe]

Thanks, Rob, my husband figured it out and then I couldn't connect to the internet........
They need a picture in the manual of it.  Not a one to be found, I finally called Bass Pro Shop and asked them since we have one in town.

Smoking chicken breasts right now.  Do you know the internal temp or the time it takes? S&S says around 200 degrees for about 25-30 minutes.  Any suggestions?

[tsquared]

Internal temp of 160 F will do it, SmokinMoe. Hope this is in time.
Tom

[Habanero Smoker]

If you are doing just chicken breast and not whole chicken, the lastest meat temperatures recommended by many chefs is 150-155 degrees F.