I did 2 whole chickens which I brined over night. I also injected them with chicken broth and rubbed with pepper and a bunch of herbs I had on hand. I put a cut up Apple and some garlic cloves in each one.
I used apple wood and put them on at 230 degrees for 3 hours. About an 1 1/2 in I put corn on the cob on the top rack. I had soaked them for an hour and kept the husks.
To say the food came out great would be an understatement! The chicken was the juiciest and most flavorful we have ever eaten. The corn had so much flavor it didn't need salt or butter. My wife just raved about the taste.
I want to thank everyone on the forum for all the ideas. It really is fun and the food can't be beat!