whole chicken vs pieces cooking times&capacity

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can anyone explain why there is often such a difference in cooking times on charts for chicken when it comes to pieces vs a whole butterflied chicken? also, if I load my weber smoker to the brim with chicken pieces (I'm talking 60 to 80 thighs and drumsticks, no white meat, on 5 grates stacked or in racks--I've done it several times before), once the cooker temp gets back to 230-260, need I allow more cooking time? Thanks
 
Because of the volume of meat you may have to allow more time, but don't go by time go by the internal temp of the meat 185?.
Jim
 
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