My chickens wouldn't cook

[lumpyguts]

I smoked 3 chickens (~4-5lbs each) using a recipe I found on this great site.  The recipe was followed to a T.  However, after the 4.5 hours of cooking time my birds weren't done (internal temp was 140).  I assumed that since my birds were a little bigger they may need more time, so I left them in for another hour.  They were still 140 deg internal temp.  After another hour the same thing and juices were pink when i cut into the thigh joint.

After 7 hours I had to finish them on the BBQ: by this time they were drier than I had hoped. 
Did I overfill my smoker? or were the birds just too big?  I smoked them at 220deg.  When they werent cooking, I jacked it up to 280 for the last hour, but the temp never went over 220.  Any ideas?

[Brisket Lover]

If you jacked it up to 280 but the temp never went over 220 what was the temp when you set it at 220?

[DTAggie]

What are you using to measure the cabinet temp?

[FLBentRider]

What was your vent position?

I cook poultry on max temp in the OBS.

[SoCalBuilder]

I'm like FLBR and use the OBS, vent full open, along with an Auber PID. I set the PID to about 260 but have never achieved that heat after I load the birds. in fact, I probably never got a box heat of over 200. I have converted to a large pan for the water and have never had it go dry doing chickens. Doing two at a time, I bet I average about 7 hours to hit an IT of 165 in the breast. They have never been dry.

[smoker pete]

With my OBS I set my PID for 275º knowing that after I insert the birds the temp will drop and may not recover to the 250º that I, like most, use for poultry.  I always have the vent wide open.

But after smoking for 3 hours with the flavor(s) of your choice there is nothing wrong Lumpyguts with finishing the chickens on a grill or oven.  Many members use a Char-Broil 'The Big Easy' smoker, roaster & Grill (SRG) to finish their birds also.

Welcome to the forum.