Originally Posted by John Bowen
I guess that was a real newb question, but it seems that chicken IMO does not stay on the smoker long enough to get a real rich smoke flavor. This weekend I am trying some smoked salt in my brine but my experiments with that so far makes me wonder if the results will not be consistent.
I've never had an issued getting a nice smoke flavor in my chicken...everything from boneless skinless breasts to whole birds (beer can style or spatched) come out with a nice flavor.
give some more details on your cooks, and you'll get plenty of good feedback and suggestions