What kind of grill/smoker do you use?
What do you do for humidity? Water Pan?
Do you dry brine, wet brine, or marinade?
What temps do you cook at?
What heat do you use (Conductive, Radiative, or Convective)?
What's your total cook time typically?
Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
Do you use any accessories? (e.g. Candy's onion holder)
Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...
And last but not least any pics you have to post are much appreciated!
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