Ok, let me start by saying that I have been smoking meats for several years. I can make some great pork roast, ribs, sausages, steaks, pretty much all your main cuts. However, I cannot get some good smoked chicken to save my neck. I'm talking about like a hot smoked chicken, a step below BBQ. No matter what I do, the skin always ends up disgusting with that over smoked tang to it. I have tried it numerous times and still have yet to come out with a good batch. I cook it just like I do with my pork and other stuff. That all turns out great with thumbs up from everyone involved, but chicken is just another story. I can't master it. What am I doing wrong that causes the chicken to absorb so much more smoke than the pork. Heck I've even cooked it side by side with the pork and such and it still turns out like that.