Hi. My first time out I tried a beef rump roast. It didn't work out well, and neither did my MES. I now have a new control panel, and have been told to do chicken so that I won't waste so much money. Now I need to hear it all. I was thinking of using Good Seasons Italian DRY Salad Dressing mix. Mix it with butter and put under the skin of chicken thighs. Would I then coat the works in olive oil like I did with the beef?? I have hickery chips, but also have apple trees, and cherry trees with many years old dead branches that I could cut up. I will only use maybe 6 or 7 chips in it at a time. I need to know what temp I should set it at, and what internal temp I should look for?? Thanks.. Al