Somked some chicken today. I have smoked chicken before and didn't have much luck so I kinda put it on the back burner a bit but I think I didn't it properly this time. Brined over night and smoked with light amount of smoke at about 275 until IT was 175. Came out nice and juicy and the skin wasn't as rubbery nice and crispy! Still could use some work but it feels nice to be on the right path.