This being my first attempt at smoking chickens and qview, I expect some constructive criticism and hope to find out some new or better ways of doing this! Thanks! Started with 2 birds which totaled up to about 9.5 pounds. Brined them in a 5 gal bucket in the fridge overnight. Brine was simply 1 gal water, 1cup pure salt and 1cup sugar mixed well. Chickens ready to come out of the brine: Time to start the coals. I use Royal Oak 100% charcoal in the red bag. I started them in the chimney on the side burner of my propane gill thanks to the tip that I seen in one of Jeff's smoking videos that just came out in his November newsletter. So here's the pan loaded with charcoal, with my chimney beside it burning away, ready for the minion method. I made a little mop out of peanut oil, CBP and seasoned salt. Hot Coals Birds on the grill at 11am About every 2 hours I ended up dumping my charcoal and loading back up a fresh batch using the minion method. Also re-filled my water pan to half full at this time. Also, I mopped the chickens whenever I did this since I had everything apart anyway. Ended up using 3 batches of coals. Temps held really good around 250* and did not get much under 220* unless my coals were petering out. Chickens came off the smoker at 5:20pm (a little over 6 hours). I was not real impressed with the color, but my meat therm said they were done (170) and I didn't want to risk drying them out. I really would have liked them to be crispy brown looking. Taste was fantastic and they were very moist. I am interested to hear what other people do for a brine, as far as what spices do they add and how much. Any other tips and advice are appreciated!