My husband and I have 2 4lbish chickens in the smoker. Using an MES 30. We brined over night with a brine found on here, then rubbed down and put in the smoker. I have a few questions to make sure we are doing this right -
What is the proper way to lay or place the chickens in the smoker?
Should we put something in our water bin?
We have thermometer in the thigh area - is that right?
Should the chicken come off at a certain time and finish in the oven?