LOL... first I have to tell you I had a pistol with the same name as your avatar name. Lamatte, I could kick myself for selling it, best home security weapon made!
Lets see if I can help.
Brine & dry, ideally yes. Smoking is about prep and patience because its like bread. Its take a lot of waiting to accomplish an easy feat. The military you train and play silly sailor games for 99 hours to be ready for a 1 hour need. We don't have to do these things but if you try it once, generally you'll be a confirmed believer.
You can rise if you like, people here seem to stay away from any cleaning due to fear of cross contamination. You can wipe it or pat if you feel safer. I understand that Mrs Bear says Da'Bear should own stock in the paper towel industry. LOL
You can use any fan. It helps evaporate the skins fluids, just as it does to you when sweating and turn on a fan. I bought a cheap little clip on the desk 10.00 fan works great and it easily stores in the kitchen. BUT i have also used a large box fan. If you look back at "woodcutter" doing his canadian bacon you'll see the need. LOL
First evaporation is in itself a type of refrigeration although I'd only use it in a pinch. Thats why your reefer works as a dehydrant. It works by removing condensation. But the best way to manage the temp is to just remember the you have a magic 4 hour window to take a whole muscle to safe temp without any degradation. I know, its but close enough for government work. If you pull it and dry it 45 to 60 mins, while you set your smoker up and get it where you want it, it will make you allow your smoker to equalize while allowing your meat to dry. Don't fudge on the time, let the meat form a good pellicle.
Also another quick hint. IMHO the best smoke occurs between 95 degrees IT and 150 degrees IT. Before and after you see smoke but at a diminished capacity.
This is what I do. Once the chicken is ready to go in the smoker, I salt and pepper the inside. I get some oil on my hands and lightly oil the outsides, why? Cause Pop called it the suntan lotion. Its so you skin doesn't become too dry and crack and break from dry skin or too much heat.
I generally don't rub or season the skin. I can't see where it adds anything to the meat, I don't believe the flavors can get thru the skin fat. But I also season the crawfish sometimes after they are boiled. If you get it on your hands, you are bound to get some on the meat. LOL
3 days is not too much, first day brine over night to make it plump and juicy. Second is to dry the skin. third you insure its dry with a fan and then smoke it. The first two days won't take 30 mins total in prep. (Course the bride may get aggravated with your bird uncovered in HER reefer...LOL)
Do not use two much smoke and know your smoke, some are hard smokes and others not so much. If you like hickory, oak, mesquite use it sparingly. Fruits and nut trees are generally much lighter and sweet smokes.
Just a little bit of pre-planning and prep and you get a lovely, delicious & juicy bird. Each one done just a slight bit different, its so much fun and even more so when people appreciate and enjoy what you've prepared!
See those juices? Remember to let it rest as long as possible!
ps #3 is a "Nekkid Chicken" its not all swollen up because it wasn't brined. I do nekkid, brined as well as injected. I like brine the best too, if I think about it in time.
![DSC_9316[1]](/media/dsc_9316-1.554341/full?d=1549228614)
![DSC_9288[1]](/media/dsc_9288-1.554197/full?d=1542948792)
![DSC_9290[1]](/media/dsc_9290-1.554196/full?d=1542948792)
