OK, here's my pictures and the scoop on the set up. I brined with the same brine as last year. The bird was then filled (not stuffed) with some apple, celery, carrot and onion all coated with olive oil and savory herbs. The drip pan is set up with similar items plus some chicken stock and white wine. The dripping are used for gravy after cooking and can be done as an aus jus style or thick gravy style. The bird was brined for about 14-16 hours, then cooked on the smoker. It turned out very good. Of course, no meal would be complete without some good beer and wine.