My first chickens on MES. Came out really well, with a delicate smoke flavor and not oversmoked. And, with nice crispy skin. Here are 2 plump amish chickens: brined in salt and brown sugar, butterflied, basted and ready to go. 45 minutes in smoker with applewood gave just the right amount of smoke flavor. Finished on charcoal grill to fully cook and brown and crisp. And, the charcoal added a nice smoke flavor note of its own.