I made a simple rub with a little paprika, garlic salt, pepper and brown sugar and used my hamfists to rub it under the skin. I've tried them with things like sage and I prefer it with either a simple rub or nothing. I just used a couple of ~5lb chickens that I picked up at the supermarket.
The stuffed bell peppers consisted of some ground sirloin, brown rice, sautéed portabellas, onions and garlic and some good'ole Lemitar green chile. I like to top them off with cheddar. In the oven the cheese gets nice and crispy and in the smoker (this was my first time smoking them,) it picks up some good smoke. IMO, ground beef and rice should be a bit saltier than other foods to taste right.
I was busy enough that I didn't think to get as many pics for the qview as I should have, but I did get a couple worth sharing.
Here is the chicken sitting on the can whilest waiting to be thrown into some smoke:
Here is everything ready to take out. Well, everything about the apples, but I'll talk about those in a moment:
You'll notice that there are some potatoes in there, along with some fuji apples. I would give credit if I could remember which user it was that posted something about cored apples that were stuffed with brown sugar and cinnamon with a pat of butter on top. He's on this forum. Anyhow, those were pretty good. It was the first time I tried them.
Also served, but not pictured, was some brown gravy where I used the remaining mushrooms along with the giblets and some banana slices that I covered with a homemade custard sauce, baked in the oven at 450 on convection for somewhere around 10 or 15 minutes then topped with cinnamon, and the beer that the chickens didn't get.
Those bell peppers really sucked up the smoke. Interestingly, it seems like all of the OC (stuff that makes both chile and pepper spray hot) seems to have migrated to the bell peppers to make the bell peppers the spiciest part of the meal. Who knows?