If you have a smoke tube you could place chicken in your pit, no heat except the lit smoke tube. Let it go for 30 to 45 minutes then package for the SV bath. I also would like to know what cooking vessel you used and which rack. I've been doing all SV in the wife's larger stock pots but often find I could use more room. That set up looks perfect.
Got them all from Amazon, I have been very happy with them. They are not cheap but I use them for every SV cook.
the container:
Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, Clear (FG631200CLR)
The lid:
EVERIE Collapsible Hinge Sous Vide Container Lid for ChefSteps Joule Cookers, Fits 12,18,22 Quart Rubbermaid Container (Side Mount)
The rack:
LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container