We tried smoking chicken quarters for the first time today. The problems that I knew I had to watch was, 1st drying out the chicken to much, 2nd the skins on the turkeys weâ€™ve do was way too rubbery. Well I injected them with Creole Butter marinade about 30 hrs before I was to begin the smoke then place them in a dish and dumped the excess (I put about a half a bottle in a separate bowl to fill the injector) marinade over them. Right before the smoke I sprinkled them with lemon pepper, garlic powder, Creole seasoning, and seasoning salt. Then I used mesquite chips and smoked at 275* till the meat temp was 157* basting with a mix of beer and butter every half hour starting 45 minutes after put the chicken in the smoker. Then at 157* I pulled them and moved to the gas grill to finish. While on the grill I basted with Q sauce tell done at 167*. I ended up with a very juicy and great tasting chicken. Then skin was much better then the turkeyâ€™s skin, but I think I will pull from smoker sooner to give a little longer on the grill. All in all the smoke was a very good one; even the wife said it was to â€œdie for.â€ I have some pics in the camera I will post them as soon as I get them down loaded from it and remember how to post them.