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

[cali-q]

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 

 

[noboundaries]

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.