Kornchild I would recommend covering the drip trays and water pan with foil, it makes cleaning easier.
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I'll remember that cleaning wasn't too bad last night but it sure will take away from scrub time lol
Chicken doesn't make that big of a mess but if you do a large fatty cut like a boston but you will be glad that you covered everything in foil. I cover the tray over the heating element. line the water pan, and cover the bottom tray in foil.
This is great advice. Chicken skin is easy to lift up to get spice underneath. I don't eat the skin on smoked chicken quarters so I don't worry too much about how much rub the skin gets. I focus on coating all of the meat that is exposed (and that can be easily exposed by lifting the skin).