Well, that was interesting. Marinated everything in Italian Dressing for 2 hours. I used wood skewers and assembled everything on a skewer (chicken, onion, mushrooms, tomatoes, and some celery on the ends to prevent anything from falling off). Brought the chicken up to 165 degs and smoker to 250 degs. I used 1oz of hickory and 1oz of Apple wood. A small container of water.
The chicken was a little dry and not that flavorful. Everything else was good, but I'm sure it could have been better. Later, when I cleaned up the smoker, l found all the moisture and Italian dressing in the drip pan underneath the smoker.
It's a learning curve.