Hello everyone, my name is Jerry and I live in Alden, New York a small suburb east of Buffalo. I am a complete noob to smoking and grilling. My wife Lynn bought me a entry level smoker for my 45th birthday last week. It is a Master Forge cylindrical or bullet smoker with a water pan. After assembling and seasoning the smoker I made my maiden voyage on Sunday July 17th. We bought a three - four pound whole chicken which I brined the day before. I used a simple brine with salt, brown sugar, worchestire and spices. I put a dry rub on it the morning of the smoking and let it rest until the afternoon. I started some coals in the the chimney that was also a birthday gift and placed the chicken on a vertical stand. I added a couple of chunks of apple wood, another gift and placed the chicken on the lower grate above the water pad. Three hours later I had an internal temperature of 163 and Lynn declared it done! I couldn't believe how tender and juicy the chicken was. I am now getting ready to attempt a beef brisket tomorrow Sunday July 24th. Wish me luck. I am hooked. This is a fun and interesting way to prepare good food.