Haven't smoked chicken for many years, but dicided to try some later today. I've been doing some research on the forum, so here's my plan... Probably will marinate for a few hours in buttermilk, rub, etc Put on at 300-325 to crisp up the skin Lower to usual 225 or so and smoke till internal 170 or so. Will add some sauce somewhere along the line - like after the high temp part. Using Hickory or Oak What do you guys think? Appreciate the help.