"Q-Vana." Nice!
Just took a fat chicken out of the smoker and stuffed my pie hole full of it. Brined it in a bowl with salt, garlic powder and ground oregano for three hours. It sat in the fridge overnight.
Today I took it out and stuffed it with fresh rosemary, basil and tomatoes from my garden. Stuck some celery, onion and carrot in there too, along with four cloves of smashed garlic and some whole coriander seeds. I made a rub with olive oil, marjoram, thyme, garlic powder, salt, basil, ground oregano, pepper, and a couple of other things I can't remember.
I moved the water reservoir up against the heating element as you suggested, DivotMaker (Is it Tony?).
Anyway...I'm full to the gills right now and enjoying life muchly...