First time smoking so I figured I'd go with chicken as I figure it would be hard to screw up. I used the recipe out of Jeff's book. I brined it for 3 hours then use the basic rub from the book that had equal parts coarse pepper, garlic powder (homemade), and kosher salt. Here are the birds waiting to hit the smoker It was my second time using the smoker (first with food). The first time was my test run and it went okay but I felt I was playing around with the smoker too much so I bought a Party Q. I just have to say this thing is amazing. This picture is the birds prior to being turned over at the 1 hour mark I should have been taking better notes so I can't remember exactly how long it was until I pulled them off the smoker and put them on the grill to crisp up the skin. All I remember was it was around the 150F mark of cooking. On the grill and just about to come off Resting and waiting to be cut up. Also a shameless book plug. The whole chicken recipe worked out great. Dinner is served I had a lot of fun with this. It went a bit longer than expected but I'm sure things will get smoother the more I do this. Below is a preview of what I have planned next. That's about 40lbs of pork butts and a brisket.