Second time smoking whole chicken, spatchcocked it like before to save on time.
Details: Custom Apple Juice Brine: 8 - 10 hours for each chicken
Seasoning: McCormicks Applewood Rub
Chips: Apple & Pecan Wood
Temp & Time: 275 / 2 hours
Brine was good, skin was crispier but still slightly rubbery.
I used sand in to the drip pan and covered with aluminum foil, however next time I probably won't cover it because the sand I bought is "play sand" which is cleaned and all that fun stuff, and it's quite moist, so the grains don't go anywhere, even as it's heated up.
Soaked my chips for over an hour, which I feel like it may not have been long enough....maybe 45 minutes in, all the chips were black and ended up catching on fire (and i mean ON FIRE) Sky rocketing my temp to almost 400 from its original 270. So that created problems, I sprayed it with my water bottle and added more chips that I had soaking as a reserve.
Makes me think that I want to start using the small wood chunks that I can buy as oppose to strictly chips. Because even when I soak my chips for a good 2 hours, they seem to burn out in the first hour.