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It’s per pound of chickens per hour. Not total weight, but say a 3 pound average stays in brine for about 3 hours. 5-6 chickens at 3 pounds average is same time. I don’t use salt either and don’t find it too salty for my tastes. If anything you could reduce soak time to 45 minutes per pound...

I smoke my 3 year old culls with this brine. They turn out very good. https://www.thespruceeats.com/poultry-brine-recipe-333865

It’s cheating really. Pit Boss pellet smoker. It takes the work out of heat/smoke management. All you have to do is keep the water tray full if needed. I’ll be doing bacon in a few weeks. I smoke it at 120 for 48 hours then finish at 175 till internal temp over 160. This is a cured meat...

Yes. They stey within 10-15 degrees. I prefer the wood burners, but firing it up daily is a pain in the butt. I save that guy for the big cooks with lots of people. Its a reverse flow, and I can cook about 30 racks of pork ribs at a time.

I'll wrestle them up and DM them to you.

I've just set a probe in a PVC tube for ambient (outside) and set it on a cedar block inside for chamber temp.

I have a pit boss pellet grill and pellet vertical smoker. I use the grill 5-6 meals a week. I’m a smoking fool. Have a killer rub and sauce recipe for pork.

My Govee meat thermometer has been solid. Up to 6 probes. https://www.amazon.com/Govee-Thermometer-Bluetooth-Wireless-Grilling/dp/B08317TDP1/ref=mp_s_a_1_3?crid=1N2VX0WQJ7ZO9&keywords=govee+meat+thermometer&qid=1648092510&sprefix=govee+meat%2Caps%2C153&sr=8-3