Was at the grocery store this morning and came across a special in the meat case. They had Perdue chickens, average weight 5 lbs, on special for $1.99 each. I grabbed two, because that all I had room for in the fridge. The one on the left is rubbed with Penzey's Trinidad Lemon-Garlic Marinade which has coarse flake salt, lemon peel, garlic, cloves and ginger powder. The one on the right has my adapted recipe of ShooterRick's Copperhead Snake Bitten Chicken rub and marinade which I injected into the chicken. The vidalia onions were cut with an apple slicer/corer, sprayed with apple juice and seasoned with cbp. The red peppers were just seeded and cut in to thirds. Two hours in to the smoke, looking goood! Onions and peppers are pulled off the smoke, they're fork tender.