Rank newbie, 1st effort on a virgin MES 30" (shiny tray syndrome) with a new AMNPS. Brining the chicken now - using the "Slaughterhouse Brine" recipe - for 24 hours. The wife says the brine smells good, so she's "impressed" so far with my culinary skills. I'm putting my trust in the smoking gurus advice on the board, looking forward to the results. Planning on using apple wood for the smoke w/ a bit of hickory in my AMNPS tray. Getting excited to see how my first effort turns out. Will try to get some pictures of the progress.