First smoked chicken. Not sure if i need more heat or not there was alot of fat left under the skin. Tried to mainain temp at 300 degrees but was unable to maitaine the temp. Flavor was good, kids loved it wife said the rub and smoke did not compliement each other. Seems like the dark meat had more of a smokey flavor. This time I used maple, next time I am going to brine the chicken and use a different wood.