Just put together my new "The Great Outdoors Gas Smoker" and loaded it up with a roasting hen and a rack of pig ribs. Here is the link for the smoker... http://www.amazon.com/The-Great-Outd...3600463&sr=8-1
I brined the chicken for 12 hours, then injected the meat with Chiavetta's Barbeque Marinade. The ribs just layed in bath with the same marinade. Wood chips are from my apple trees.
Here is the smoker...
And here is the meat loaded in...
I will post some pictures when it's all done.
Experience is what you have an hour after you need it.