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Well my first go around was successful in that my family ate and enjoyed it.  I however was not satisfied because the skin was bitter and inedible.  Yesterday I decided to give it a go again but changed things up a bit.  This time I did not brine the chicken, and also I separated the thigh/legs...

I had the day off today and decided to put some thighs in the smoker.  I put them in a brine (1 gal water, 1/8 cup salt, 2/3 cup brown sugar) for about 4 hours prior.   Took them out of the brine, pat dried them, rubbed some EVOO on them, then put a light amount of natures seasoning and cayenne...

Hey folk, new guy here from Alaska.  I posted above in the roll call and now have some questions. I've lived up here for 11 yrs and always had my fish smoked for me and now it's time for me to do my own.  Cabelas currently has a Masterbuilt sportsman elite 40" window smoker on sale...

Well I'm finally getting around to buying my own smoker.  After doing some searching online this place seemed like a great place to ask questions.  I'm an avid fisherman and hunter up here and I'm looking forward to smoking my own salmon and game soon.   Matt