The first time for two things at once. This is the first smoke in my new Brinkmann Gourmet Charcoal Smoker and the first time I've ever done a whole chicken in a smoker. I started by washing the new smoker inside and out yesterday, then got the chicken ready. I decided to use Shooter Rick's Copperhead Snake Bitten Chicken recipe. After making the rub and applying it to the 8 lb chicken, in the fridge it went for the night. After spraying the inside of the smoker with Pam and then firing it up, I made the injecting fluid for the chicken. The seasoning in progress After the seasoning was complete, in went the rubbed, injected chicken, beer can style but using lemon/lime soda instead. Two hours in to the smoke it's looking great. I decided to use hickory today. The best chicken I've ever done. Period. I'm liking smoking with charcoal. There is definitely a learning curve with charcoal. I found that it took more charcoal than I expected to get the temp up to 300 and keep it there. Next time I do the whole chicken again I will plan on keeping it about 325 to get a crispier skin. I highly recommend giving Shooter Rick's Copperhead Snake Bitten Chicken a try. It got rave reviews from everyone and that is rare in this house. The only thing I did different was cut the heat in half for my wimpy family.