First smoke in a cheap $10 Brinkmann Gourmet Electric Smoker.
Since I didn't soak the chips, I had several flame-ups. I don't know how Brinkmann expects people to keep wood chips from touching the heating element. I had to keep opening the door to spray water on the chips. In the future, I think I'll try a skillet or something on top of the element, even though I'm not supposed to.
Jamaican Jerk BBQ, Garlic Power, EVOO, sea salt. I could have put a lot more on. I didn't re-apply.
Not fully cooked all the way, because I kept having drops in temp. I think I may finish in the oven next time.
Brine the chicken beforehand, soak the chips and use more chunks so they last longer. Maybe I'll use something other than water in the tray?