Bone-In, Skin On Breast Smoke (help needed)

[cnet24]

This is one of my wife’s and I’s favorite piece of chicken to grill, and this weekend we are going to try to smoke some. I’ve never smoked chicken but I’ve seen enough threads here to understand this is a different type of smoke compared to pork,etc. What suggestions do you have? Wood choice, smoking temp, and expectations of time are the questions that I have right now.

Edit: MES smoker using pellet maze

 

[JCAP]

I do these at about 225-250 with Apple or cherry wood. They take about an hour or two or so depending on their size so make sure to have a thermometer handy.

The skin won’t be crispy so if you want the crispy skin pull it a little early and finish it on the grill.

 

[2008RN]

I smoke,the finish on the grill to get a nice crispy skin finish the skin with sauce.

 

[smokinbill1638]

I did some wings on my wsm and didn't put on the grill at end. Couldn't even eat the skin ...... just take the above advice and put on grill.

 

[martin1950]

My beer-can birds take about 2 hrs @ 300* over apple.