This is my first "successful" smoke in my adventures. I put the quotes in because I tried a pork tenderloin a couple weeks ago.... Regarding the chicken, I just mixed in some Kirkland signature No Salt seasoning in with about 4 oz of extra sour cream from another recipe, rubbed that under the skin and on the bottom (after cutting the chicken). No injection, no brine. The bird weighed about 6.5 lbs. I set my MES40 (Gen2) to 275 and generally maintained about 235 to 240 internal temp (based on my Maverick E73 thermometer). cooked to 165 internal in the breast, left it face up as you see in the photo the whole time. Smoke was from an Amazn Tube Smoker (12inch) using pitmaster's choice pellets. I use the tube smoker because at high elevations (in my case 6000 ft above sea level) the maze won't stay lit. Thanks to Todd for helping me out with that! Here are the pics of the finished bird. Total cook time was about 3 hours 45 minutes. The finished product was crisp on the outside, moist and tasty. Next time I am going to try more seasonings and maybe some apple juice.