I will prob use apple, i was gunna put em up on beer cans for the moisture and prob just rub em down with salt and pepper.
I cook only on wood so I am trying to learn the smoker to before I jump into some brisket and I can t wait.
Apple sounds like a good choice. Chickens are better with higher smoke temps, about 300 to 325 but the skin might still be tough and rubbery. The meat itself will be juicy if cooked to 165 in the breast. Hope it comes out great!