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
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