g'morning, gals and guys - i'm currently brining two chickens for a toal of four hours and then will smoke them beer-can style in my ECB. the brine consists of: 1-1/2 gallons of water 1/4 cup low-sodium soy sauce 1/2 cup kosher salt 1/2 cup dark brown sugar 2 tsp garlic powder 2 tsp onion powder 2tsp creole seasoning here are my questions: 1. any suggested woods for this smoke that will compliment the brine above? i'll be using kingsford briquettes (no lump available right now) and the woods i have available are: apple, cherry, alder, hickory, mesquite and maple. 2. my son was helping me prepare the brine and get the chickens ready and unwittingly skinned one before i could tell him not to. i am planning on smoking it on the lower grate of the ECB, where the lower temperatures, proximity to the water pan and falling juices from the chicken above might help keep it from drying out. would some judiciouos basting also help that chicken turn out OK? if so, any bastes suggested?