Tomorrow I'm going to be smoking a chicken for the first time. I've done pulled pork, chuck roast, meatloaf, and Easter hams from scratch so far. Numerous times each. I am planning on spatchcocking the chicken and instead of brining, injecting the meat under the skin with a butter/apple juice/seasoning mixture. I AM planning on using peach wood and never have before so I didn't know if there was anything specific I needed to know about it? I know there are sometimes different temperatures for different woods. Any advice is appreciated. Thank you! Eta: I'll be using a non modified ecb style master forge.