Completed my first smoke today. I used the 24" smoke vault and did some chicken breasts and some pork short ribs. Brined both over night in Tip's Slaughterhouse Poultry brine, then rub with "Butt Rub". Used a mixture of mesquite chips and Jack Daniels pellets for the smoke. Chicken was a slight bit dry, not really bad at all but next time I will try misting with some apple juice from time to time. Anyway, I am going to try view for a couple of photos.