Page 105 - Barbecue Chicken Made Easy

On a smoker. Lean toward mild woods like oak or apple. For skin- on chicken, smoke at 325°F to get some crispness to the skin. If you're going skinless, smoke at 225°F to help you retain moisture. Better yet, reverse sear the meat whether skin-on or skinless: Smoke it at 225°F and then, when it hits 150°F internal temperature, move it to a gas grill on high, lift the lid, and sear the skin and back side.
On a grill. Preheat with a 2-zone setup and get the indirect convection side to 225°F. Throw wood chunks on the flame or coals and when there’s a good cloud of smoke rolling, put the meat on the indirect convection side. When the smoke stops, resist the temptation to add more. Taste the finished bird first. If you think it is not smoky enough, next time add more wood when the first pieces die out. Don’t just add more at the start. Either way, when the meat hits 150°F, move it to the direct infrared heat side, lift the lid, and sear the skin and back side.
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