Its a bit wet in the northeast right now but I hope to be able to start enjoying my new smoker soon.
I'm planning to start with a whole chicken, though from reading through some forum posts here it seems quite a bit trickier than I originally expected.
I will be brining the bird to start, likely something simple: salt, pepper corns, parsley and oregano (both fresh). It's a slight variation from a turkey brine I use for Thanksgiving.
I've got an electric brinkmann, so temp control doesn't really exist, but I've added a metal sautee pan to the bottom to hold my wood chips. In this case cherry.
The bird itself will be coated in a vegetable oil with the same herb combination, and a once over with larger kosher salt flakes, and fresh ground black pepper, then more herbs and a lemon stuffed inside the cavity.
Any additional tips/tricks/hazards you're willing to share will be appreciated! I'll be adding pictures, q-view?, as the process unfolds.
Oh, and do I soak the chips or not? This seems to be hotly debated everywhere I look.