Well, I got my CS on Thursday and seasoned it immediately. First thing Friday morning, I smoked a 3.5lb chicken (no brine), just a basic rub of salt, pepper, and garlic powder. After 3 hours, I couldn't take it anymore and pulled it from the smoker. It was good and tender. I should have kept it on longer, as it was not quite done, but I finished it in the oven (about 20 min at 350). In the meanwhile, I put the brine chicken in the smoker and cooked it long enough alomst 4.5 hours. It turned out even better, taste and texture wise, but I used too much wood (a little too smokey). Gave half of it to the neighbors, and they liked it. At the crack of dawn on Staurday, I put in a brined 7.5 lb shoulder/picnic. Cooked it for 10 hours and rested another 1 hour. When I went to pull it, it just fell apart. After pulling, I added a little homemade Arkansas BBQ sauce (to keep moist), and gave some to another neighbor. Good Stuff. I've been eating it ever since.
Bottom Line--- this is the best smoker I have used!!
Gary
Original Post