I smoked for the first time today on my new Weber Smokey Mountain 18.5 " and would love some feedback. I had 2.5 lbs of chicken drums and 3.5 lbs of chicken thighs that were brined for 3 hours (salt water, worchestersire sauce, cajun seasoning), smothered with mustard, and rubbed some Stubbs chicken rub on them before i put them on the smoker. My total cook time was 2 hours and 14 minutes and my average smoker temperature was roughly 245 degrees (temp log shown below). I sprayed the meat every 45 minutes with apple juice and had the water pan 3/4 full. I started off with 3 cups of apple wood chips, and ended having to add little handfuls every 35-40 minutes because they burned so fast (would chunks be better?). It had a great flavor and was juicy all of the way through. I was able to pull the bone through my hand and rip all of the meat off. The only thing i did not like about the meat was that the skin had a rubbery texture and was not crisp. I would like a crisper skin. Please give me some critique's.