I just purchased a Horizon 20" offset smoker this weekend and decided to try smoking a couple of chickens. I was disappointed in the results. The legs and thighs had good smoke flavor, but the breasts were about the same as cooking them in the oven - OK but boring. What is the best way to get smoke flavor in the whole chicken. Smoked for about 3 hours at 250-275 using lump and mesquite. Used some dizzy pig rub on the skin. I have been cooking on a gasser and green egg for years. Thanks in advance for suggestions.