Got a new Smoke Vault 24 this week so couldn't wait to try my first smoke this weekend. As prescribed by many here I went with some chicken thighs for my first smoke an d it was a great choice. Had them in a brine for about 4 hours and this them fresh out of the brine and rinsed (5 of 11). Then put a rub on consisting of paprika, garlic powder, onion powder, brown sugar, salt, and pepper then put a small flat of butter under the skin. Got the smoker up to 275 degrees with a full tray of hickory chips (probably going to try a lighter wood next time) and put the thighs in here are the thighs about 1 hour and 20 min in Let them go until they hit 175 IT. They turned out great after about 10 min rest time. Great deep smoke flavor good color a few of the skins weren't crispy but most of them were. Can't wait for my second smoke. Thinking of doing a whole chicken, any suggestions to spatchcock or not, brines or rubs? Thanks again for all the help and thanks for looking.