Smokers

Welcome to the club, been smokin' meats n stuff for quite a few years

One tip for ya that stands beyond all the rest, cook to temp, DO NOT
cook to time, get a meat thermometer preferably one that sits outside
the smoker so you don't have to open the lid/door to check and know your
temps.

I run the Igrill works on BT, however I"m going to upgrade to a wifi model
for more range soon, but this will get you through

https://www.amazon.com/Weber-7203-i...nt=&hvlocphy=&hvtargid=pla-304998774470&psc=1

Chicken is easy, I do wings all the time, season, let sit overnight in a gallon storage bag then smoke low to temp then crank up to get skin crispyerierer

Whole fryers are piece of cake, again I don't time them but cook at 275 for
about an hour, checking temp, leave the skin on or it gets dry, skinless breasts
will dry out as well, you can coat them with bbq, or oil or butter.

Inject them or brine them if you want it a bit more moist, I brine mine especially turkey, cook low n slow and to temp and it's juicy.

mix up your seasoning and some soft butter, don't melt it, then spread it on the meat under the skin for the breasts, and then on the skin, it'l make ya jump up and slap yo pappy.