I smoked a couple of whole chickens this afternoon and was a little disappointed. This was only my third time on the WSM, so still a lot to learn. I read where you should bring the temp up to over 300 if possible to crisp the skin. The problem was, the skin was so smokey it was not edible. One bite I had was even bitter. I put a couple of big, fist-sized chunks of hickory and for a 2-hour smoke, I think I kind of over did it. I can remember growing up my Father cooking chicken over charcoal in one of those old, lid-type grills. It had direct heat and it was so good. I was hoping for a similar taste, but was way off. My thinking is to back way down on the wood and go for less smoke. I also will keep the temp's down to no more then 300. What do you guys think?