Glad you enjoyed it. Amazing Ribs is a very informative site.
I think pointing out that the sous vide cooking at low temps for a long time makes chicken safe sort of proves the point.
There are the standard things you must do with poultry, even before it gets to the grill/smoker.
I always give the poultry a good wash under a strong flow continuously running water. I do this right out of the packaging.
Then I use separate cutting boards and knives for poultry; you don't want to cross contaminate.
If mixing meats on the smoker, the poultry goes on the lowest level so that it does not drip on other meats while cooking. This can be a bit of a trick as usually the poultry takes less time so gets put on last. A bit of shuffling around is all that is required.
As I am a bit too far into this hobby (3 smokers), my solution is just to use the pellet grill for the poultry. I have a Traeger pellet grill. IMO, the pellet grills give a rather light smoke which is fine for poultry. (I have added a A-MAZE-N Pellet Tube Smoker to add some smoke
https://www.amazenproducts.com/ProductD ... Code=AMNTS )
I have a WSM that I use primarily for brisket an pork shoulder. It gives the deeper smoke flavor and good bark that I like.
Lastly, I have a MasterBuilt 40" electric smoker that I use mostly for racks of ribs and sausages. I like that it includes a water tray and that it uses real wood chips. Temperature is always steady with the built in thermostat. It turns out very nice, smoky ribs.
The other thing I have is a vacuum sealer. This because I now sort of mass produce my BBQ. As you gents know, it can be a lot of work to feed a crowd. Now, I just declare a BBQ project. I'll trim, inject, rub as needed on two briskets, two pork shoulders, 6 racks of baby backs, 2-3 split chickens and about 6-8 pounds of sausage the day before the cook. Let it all sit in the refrigerator. I smoke the next day, cooking it all on the three smokers. Invite others over for a BBQ feast that night.
All the leftovers, and there is much, get divided into servings for two and then vac sealed and frozen. I'll have BBQ meals for a LONG time afterwards. The vac sealed bags are just removed from the freezer in the morning and allowed to thaw. Then boil a large pot of water, shut of the heat and put the bags into the hot water for about 15 minutes. Sort of a sous vide thing I guess. When the meat feels hot enough to the touch, open the bags and dine. It seems to me, the flavor intensity actually increases after the vac seal/heating. I've had no complaints, that is certain. The bark does get mushy this way but still flavorful.
Oh...then there's always the clean-up. Three smokers to brush down, clean up, etc. I do this about 3-4 times a year. Keeps the two of us in BBQ pretty much anytime we feel like having it.
Your mileage may vary..........
Cheers!