Forgot to say how I doctored them
Chicken #1 - can filled with blush wine, salt, pepper, corriander, rosemary, thyme, poultry seasoning, and a pinch of Weber Kickin' Chicken. Last ingredient also sprinkled on wkin with salt and pepper. More wine poured into drip tray.
Chicken #2 - Can filled with blush wine, salt, and Chinese 5 spice powder. Skin sprinkled with salt, pepper, and more 5 spice. More wine poured into the drip tray.
I also added an extension to the smoke stack, to go lower into the smoker, out of a few layers of rolled foil.
Been nursing the fire to stay at 225-250 degrees, using lump charcoal to start and then adding on hardwood. LOL we aren't sure what kind it is - probably oak. Wish I had some fruit wood, but don't even know where to go buy any around here. Will have to investigate.