Hi Forum Family:
Thanks to everyone who helped me with my temperature and TBS issues/questions. I am so glad I did a test run before I tried to put any meat in the cooking chamber. After I got all of that sorted, I threw caution to the wind and tried my first smoke. I did about 6 or 7 chicken quarters seasoned with jerk marinade.
Here is a picture of the seasoned chicken:
I started with a much smaller fire in my fire box and I was able to control the temp throughout the cook very well. I kept it between 255 and 275 to make sure I did everything I could to try to get crispy skin. I used a base of oak wood logs and apple wood chunks, spritzing with a mix of apple cider vinegar and apple juice to keep it moist. Here is a picture of the meat after I put it on the grill:
The chicken came out AWESOME!! It was very flavorful and not too much smoke flavor. Here is what it looked like in the end:
It was super juicy and very tender, and the skin was very crisp. My confidence is pretty high right now, so I may be trying a whole chicken in the near future. Thanks again everyone and I am so glad I joined this forum. You guys have opened my eyes to a very enjoyable and tasty hobby!