For my first smoke on the new UDS I decided to try Shooter Ricks Snake Bitten chicken. Got a big pack of chicken thighs Deboned all of them. Rubbed them down with the snakebite rub. Left some plain for the kids, wrapped them for an overnight rest. And on to the UDS along with a pork picnic shoulder that I started earlier(more on that in another post) Smoked over hickory at 250 degrees until internal temp of 160. then thrown on the grill to crisp up the skin and finish to 170. Served up with some noodles in a bag and some sugar snap peas I love my GOSM, but the UDS packs so much more flavor into the meat and takes about the same amount of babysitting. I probably will not be using the GOSM much anymore. This was definitely some of the best chicken I have ever had. Thanks Rick for the great recipe! Thanks for checking out my Qview.