I have never smoked chicken before but my family loves chicken so I want to give it a try. I don't normally brine chicken before grilling it but I think I will after reading so many posts about how moist it makes the meat. I have a few questions about smoking chicken: is there a basic brine recipe that is best to use, or one to start with and add ingredients to personal taste? How long do you keep the meat in the brine? Is it better to smoke a whole chicken or a lot of smaller pieces (like thighs or wings)? what do you do to get the skin nice and crispy? what type of wood is good for smoking poultry? I always find good advice on this site, so I look forward to hearing what you have to teach me.