While the forum was getting worked on, I had done some experimenting with my first chickens. In a gallon or so of water, I added 4 tbs of Montreal Chicken spice, 1 tbs of sea salt, 3 tbs of chicken boullion. Brought it a simmer for about 1 hr. Let cool to room temp and placed the chicks in it for the night. 2 hrs before smoke time, removed from pot and rinsed. placed them on beer can holders and back into the fridge so the water can drip off. Ready for smoken.... My wife spread a like coat of poultry seasoning and some paprika on them while I got the gosm fired up to temp. We also stuffed the cavities with some cooked homemade bacon that was leftover from breakfast. (Yummy). Into the smoker at 300 degrees. about half way through the smoke, I mopped both birds with Grenadene. Yes grenadene. It has a sweety fruity flavour that I thought would go good with the chicken. Wow, it was amazing. Here are a few pics. Thanks for looking.