Hey guys. I am doing first smoke tomorrow and I have some questions. First let me tell you I have never used charcoal until yesterday when I seasoned the smoker for first time so as you can see I am completely new to all this. Bear with me for the following questions please. I have charcoal chimney and I works great. I am usinng ecb for the smoke. I am smoking whole chicken with butterfly cut that has been brining for a day. Going to put nice rub on it. I do not know what rack to put it on, when to add hickory wood chips, and how much water to use in pan. Besides that I am ok. If you guys can help at all I appreciate it. .
