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.
No worries - you won't know if you don't ask.
As fantomlord said, tell us what you're doing and we can suggest improvements.
I do find that the smoke flavor in fowl tends to be subtle for the reasons you noted. To get more smoke flavor, try cooking at a lower temp like 225° to about 250°. The lower cooker temperature will mean that the birds are on the cooker longer and have more time to absorb smoke. You might also try different woods like cherry, apple or mesquite. (mesquite and hickory tend to produce stronger tasting smoke so use more of those with caution.)
I always rub the birds with some oil before they go on the cooker and I have no idea if that helps or hinders smoke flavor.