Hi all. Tomorrow I want to retry using my smoker again. Several months back I posted about all foods tasting like creosote and chemicals due to not knowing how to properly use it. Several weeks ago we power washed it and I want to start over with a whole smoked chicken (cheap meat this time so I don't throw away another $25 chunk of meat.) So I need help and your expertise. Keep it simple please.
The grill is a Chargrill offset smoker. Today I'm brining the bird as suggested and will use butter/rosemary rub under the skin tomorrow, as well as a rub on the outside. I have lump charcoal and 3 yo apple wood chunks from a neighboring tree.
I heat the charcoal and put the bird on a beer can with spices and inners. My mistake before was closing the vent most of the way (which created the creosote build-up) to help regulate the heat. My new understanding is to leave the vent all the way open and regulate the temp from the firebox vent. Do I leave the bird to cook unwrapped the entire time, or foil-wrap it after an hour or so?
Any suggestions for a newbie are enormously appreciated. (edit: I think I posted this to the wrong section. Sorry 'bout that.)