I've done pork(baby backs and Boston butt) and beef(short ribs) in my new MES. Today I tried my hand at chicken for the first time ever. I bought two 6 lb whole roasters. I brined them for 14 hours with simple salt and sugar brine. I rubbed one with herbs(Rosemary, thyme, sage, oregano, basil, bay, pepper, sugar, salt, and pepper). I rubbed the other with brown sugar, white sugar, pepper, paprika, smoked paprika, chili powder, garlic powder, onion powder, cayenne, and ginger powder. Let the rub sit for 2 hours. Smoked at 250 with a 50/50 mix of Pecan and Cherry wood. Turned out juicy and delicious. I was pleased with the result.