Originally Posted by baldbill
tamadrummer is right... go light on the wood, chicken takes up smoke really well and you can overdo it... once you get your fire started don't put the chicken on until you get a good clean ( light blue smoke), on a uds once the chicken starts the smoke may be a little whiteish, thats ok, its the fat hitting the coals, but make sure you get the uds to temp and have that light blue first
TY for the tip.. I normally use 3 pieces of chunk, 2 soaked in water and 1 dry. Does this work for this too?