Hi all, been snooping around and reading posts on poultry smoking. Below is a pic of my first chicken smoked in a cheap electric Brinkmann smoker. I used some peach wood and maybe a little apple and/or cherry... mostly peach.
It tasted FANTASTIC but the skin was VERY blackish as you can see. Looked pretty bad actually.
I smoked it for about 3 hours over water at a temp of about 220.
Any ideas on what I could do to minimize the ugly factor?