When I smoke a whole chicken, I usually do the giblets along side the bird. I like to stuff whole birds with onion/apple/lemon/garlic chunks and that is what I put under the giblets. Since I was going to have the smoker going for other things today, my wife requested smoked chicken livers for dinner! First time doing a whole pan so this should be interesting. I didn't have any lemon today so just went with the onion/apple chunks. The key ingredient is Cavender's Greek Seasoning - a liberal coating on top.
Here they are just prior to putting into the MES30 at 260 deg. Pitmaster's Blend pellets in the AMNPS. I'll give them about 2 hours and see where they are. (The pan is a glass baking dish with foil on the bottom to aid in cleanup.)