Thread: Chicken
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Unread 01-19-2013, 12:44 PM   #4
On the road to being a farker
Join Date: 12-02-11
Location: chicago, illinois
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Try to shoot for a higher temperature 325-350. Smoked chicken is moist and tender but to get it right you will want bite through skin. And as others mentioned go easy on smoke - apple or cherry woods are good but I found hickory to be too strong for my tastes.
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