Cliff Notes: 1. Skin or no skin? 2. Dry Rub, Wet Rub, None? 3. What to brine with? 4. What type of wood is best? --- Read on for full post --- I purchased an ECB from wally world and drilled the holes in the charcoal pan (haven't drilled any in the lid yet). I've smoked whole cut-up chicken fryers twice (2 fryers each time) unbrined (is that a word?) with skin removed using no rub, kingston charcoal, and hickory wood. They came out pretty good. But, I'd like to hear some thoughts on the subject. Which is better, a dry rub or a wet rub? I liked it without any, but it needed some Sweet Baby Ray's one on the plate. Does brining make that much difference? Just salt and water? Or should I put something else in for flavor? I've used hickory wood, but I know there a number of options... is there one I should choose for chicken? We are going to have some folks over, and I'd really like to do this well. Any opinions are welcome.