I'm one of those who doesn't like smoke on my chicken but I cook spatchcock or chicken halves indirect with lump I find it smokey enough with the charcoal. Mild woods would work I'm sure
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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"The Great Chicken Sammich Debacle of 2010"