Well I haven't done much smokin in the last few years, but just got a new Brinkman charcoal upright smoker (the square one with two doors) so I'm starting to get back into it. Last week I smoked a 14 lb turkey, turned out great but I really struggled to keep the heat up much over 200. Well this week I did some mods to the smoker, mainly getting one of those square Grill Woks to use as my charcoal pan, and this will be my first smoke with that. Okay, I've never brined a bird before, so I figured I'd start with a whole chicken, about 4 1/2 lbs, brined for 4+ hours in 1 gallon water, 3/4 cup kosher salt, 3/4 cup brown sugar, some garlic, and some lime pepper. Got my coals going, put water in the pan, and put the bird in. Wow, what a difference that new coal pan makes! It took some doing to get my temps down below 250. Right now its about 2 1/2 hours in, looks great, and I'm holding pretty steady right at 220 - 225. I'll post again later with the final results.