I have been enjoying some of my favorites again since its cooled off. I have done my last three birds all "Nekkid", No brine, no rub, no fruits, veggies, herbs, only smoke. I did although change the smoke, the first was pecan, beautiful dark brown, then mesquite a much lighter color with a wonderful aroma reminiscent of those West Texas smokes, And tonight it was what I remember from living in N.C. hickory and apple. What can I say, the color was pretty, the aroma was mouth watering, and it was so juicy needed 2 napkins. I didn't take a lot of pictures as I have made a thread before http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart Its the fastest easiest smoke I believe you can make, and if it doesn't impress your taste buds as well as everyone else's' you did it wrong. How can you mess up just drying and smoking? In the smoker Out the smoker Wait let me turn the light on. And a Bear view for those who want to check sides. Hickory smoked nekkid chicken, green salad, Frenched green beans with homegrown bacon, and a Louisiana sweet tater. I did have to unbuckle my belt....LOL I posted as a reminder, chicken is the cheapest I know of as a meat to smoke and it takes a backseat to no other when smoke correctly. You can enjoy it even on work nights. I wish you could have seen the juices. PLUS I still have half a chicken for tomorrow night. ZOMG the leftovers! Go out and get a chicken let ya bride have the night off, remember that you can smoke on week nights also.