Smoked a load of bone in skin on chicken breast for about 2 hours and almost no smoke taste

Discussion in 'Poultry' started by cali-q, Jul 26, 2014.

  1. I smoked 6 large chicken breast today in my smoker at around 265 for about 2.5 hours (pulled them out at about 155 for finish on grill).  I had what looked like a nice volume of TBS from apple wood dust in a mailbox mod.  Vents on top were open on the way no vents in body.  Temps were all checked on a Maverick.  I know apple wood is mild, but these had almost no smoke taste.  All was not lost they still tasted great and were nice & juicy 
    Last edited: Jul 26, 2014
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I've had the same thing happen with chicken and apple wood.  Now I use hickory, mesquite, and/or oak.  A water pan helps more smoke stick to the meat but I dry smoke the majority of the time so the stronger woods are better tolerated.   

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