After reading and giving some thought, I will cook separately over two days (possible space constraints, also some on this forum do not like to cook different meats together). I would like to do the ribs (with hickory) on the day of the dinner (17 people on Sunday, July 3), so they are juicy and succulent So, I will smoke the spatchcocked chickens (with cherry and hickory) on Saturday. Suggestions on reheating the chickens the next day? From what I have read, I can reheat in a roasting pan with a few tablespoons of water at the bottom and covered with a double layer of foil at 350 degrees until the internal temp is 155 degrees. Then place uncovered under the broiler for several minutes to crisp the skin (which should also bring the internal temp to 165 degrees). Opinions, please.