Guess what, it's a couple of Chickens. Choked and ready to smoke!!! Got an Apple, Onion, Lemon, Garlic and Cilantro. 

I am going to stuff these birds with those ingredients and coat them with Olive Oil.

I have added my rub and I'm going to put them into aluminum pans.  Add some beer (or water) for moisture. 1/4 inch.


I sometimes use Red Dog because you are your own dog.

Some people say life is too short to drink cheap beer.  Well, I'm just using it for moisture, so cheap is OK.

 
Smoke at 225-250 until internal temp of about 170 in the Breast and 180 in the Thigh.  Usually takes about 4 hours, but always use an internal thermometer to check for proper temp.
Pull it off at 175.  The temp will rise another few degrees as it rest, covered with foil in the pan.  Check by pulling a leg away from the body and make sure the juices are clear.  It's done.

I could have taken them out of the pans for a better presentation picture, but, hey, you get the idea.

Smoke On!!!!!!