Hi there and welcome!
Congrats on the good looking chicken!
Chicken is super awesome and cheap to use while learning how to manage your smoker.
Also know that chicken skin can be tough and leathery unless cooked/smoked at temps like 325F.
So as you learn your smoker you will also get an opportunity to learn the quirks of the type of meat you are cooking, like the chicken/poultry skin temp behavior.
Also if you smoke chicken breast or whole birds you will learn it is a good idea to brine them for about 12 hours prior to cooking. I do the simplest brine out there which is just salt + water. It does wonders for whole birds and breast meat (and pork loin).
Also you will learn that chicken drums and thighs don't need any brining. The dark meat is season and go!
Finally, if you want to start experimenting with your own seasoning and "rubs" I would suggest you start with Salt, Pepper, Onion, and Garlic (SPOG). Most seasonings and rubs list those 4 ingredients as the top for in the list. You would be amazed at the flavor of simply shaking those 4 on any piece of meat that you grill, smoke, oven roast, etc.
The spices are relatively cheap and I promise you can't go wrong with them.
Best of luck and keep honing your craft! :)
