I just did a batch with dry brine today, turned out great. The biggest problem with the little chief is they don't get hot enough. I put the box on mine for insulation (keep it away from your house) and ran it about 6 hours with some medium size Coho filets.

I and everyone I know has had the mystery batch from time to time. That batch that is absolutely mush inside, no matter how long you cook it. I can't explain the phenomenon.

The brine I used is a friends recipe. Sprinkle each ingredient to your liking.

Brown Sugar
Sea Salt
Garlic Salt
Onion Salt
Celery Salt
Dry Mustard
Red Pepper (not too much)

Brine overnight, leave it on and smoke it.