Bob- I saw the information below from a previous post and it looks like a good way to get edible skin. (Thanks to SUM 1). I may try this next time. Also saw a poster using his beer butt set-up in in SI and that also looked interesting. Really happy I tried chicken and the ease of this smoke was another benefit.. My 3-D will definitely see more chickens in the future
Directions
1. Mix the brine ingredients well until the salt is dissolved. Brine for 12-24 hours in the fridge.
2. Remove the chicken from the brine, wash briefly and pat dry. Leave to dry on a rack in the fridge for several hours.
3. Mix all the rub ingredients in a small bowel until well incorporated.
4. Oil the chicken and spread the rub liberally all over the chicken, including the interior of cavity.
5. Place the chicken in the smoker on the lowest rack, along with a dish with 2 cups boiling water.
6. Smoke on 225F, set internal temperature to 145F.
7. When the chicken reaches around 130F, turn oven on to 375F.
8. Once smoking is done, place in oven for 35 min.
9. One the 35 min are up, turn up the heat to 450F. Once it reaches 450F, roast for another 2-3 minutes. This will crisp up the skin.
10. Let it cool for 10-15 min before serving.
Net cooking time (without brining and cooling): around 2.5 hours