I did a couple chickens today along with a couple packs of legs. I used orange wood for the smoke. I put the whole chickens in a brine last night I used kosher salt, light brown sugar, onion powder, garlic powder, white pepper, and sliced up a fresh orange and added that too. I put the legs into brine today for about three hours. Pulled the whole chickens out and rinsed them and set them on a rack to dry while I got the smoker going added just salt, pepper, and put them into a 275 degree smoker. They were going to fast so I cut the smoker back to 225 and decided I'd just put them in the oven under the broiler to crisp the skin. About two hours before dinner time I got the legs out of the brine and rinsed them and put them in. After the broiler while I was slicing the whole birds I put the legs in to crisp up. Overall it was good but I had hoped for a little more orange flavor than what I got.