Along with breaking in the smoker tomorrow with ribs and wings for dinner, Ill be doing a Whole Chicken, and Andouille Sausage for lunch. So essentially ill be smoking lunch and dinner meats at the same time, while keeping both threads updated. Keeping things simple, its just a Roaster Chicken, with a healthy dose of rub. I don't particularly care for brined smoked chicken, so rub only. I will be smoking with hickory, at around 250F. I plan to start around 9 AM. With around an hour left, Ill start the sausage..