Decided to do a chicken first. Brined it for 24 hours in a simple brine of water/salt/brown sugar. Stuffed the inside with chunked up apple/lemon/onion/garlic cloves - with some olive oil and salt and pepper. Sprinkled some salt and pepper, cayenne and paprika on the outside after slathering it with olive oil. Smoked at 240-255 deg for four hours using Pitmaster's Blend in the AMNPS. Most delicious chicken I have ever eaten!!! Even the wife loved it!!
Bathing the bird:
My helper getting things set up:
Lighting the AMNPS:
In it goes!
Getting there (put probe inside thigh and got IT to 170):