Hi ya folks. I am wanting to try a first attempt at smoking a whole chicken. I joined here about a month ago after my wife got me an MES 30 for Christmas. The people here are so kind and helpful. I never knew so many people had a meat addiction like me!! I have tried smoking ribs, brisket, london broil and a pork butt so far. Ribs and pork were great. The brisket pretty good. The london broil not so much. I have a 6lb chikn in the freezer. I am looking for a fairly easy process with this first trial run. To brine or not to brine? Do I put on a rub. What temp on smoker and what temp for the bird. Any help or hints would be greatly appreciated. Oh and I apologize I'm an old farm boy. What is Q-view and how do you do it. Thanks for hearing me out and I'm happy I found y'all.