I got a MES 40" electric smoker about a month ago and tired a couple whole chickens already. I think the flavor was pretty good, but my main critique was that the thick parts of the breasts were somewhat dry and didn't have a lot of flavor. I followed the basic poultry smoking process for these: Brine over night. Since I had 2 chickens, I combined them into 2 gallons water with 2 cups kosher salt and 2 cups brown sugar. Morning of the smoke, I applied my rub and let the chickens sit dry in the fridge for a couple of hours. Cooked em about 4-5 hours on 225, I think I pulled them at 180. I foiled them and let them sit in the cooler for ~20 min, I was hoping this would help the juices evenly distribute. I used hickory wood and plain ole water in the smoker. Overall moistness and flavor was great, but as I said the breasts were a little dry and plain. Any tips from you guys with more experience are appreciated, I hope to do 2 more tomorrow!