Hello, My past smoking experience is thrown some chicken on a smoker and add some hickory chunks and wait 4 hours. I have an important party to host and I need to do better. I have some brine recipes and need to know if I need to wash the chicken real good or just rinse. I see conflicting statements. Also, I see different salts to use-kosher, canning and pickling. Is there a difference? Does rubbing with olive oil help crisp up the skin? Lastly, can I use apple wood and hickory or should I stick with one? Any input would be greatly appreciated! Anyone got a great kinda spicy brine recipe?