New to the forum and smoking. I have a pellet grill and tried my first chicken. I had run the smoker for about a half hour at 400 to burn off the anything inside.
Did a whole chicken, kept if very basic so I can learn. Put the chicken on at 350, cooked to 175 (let warm before putting on grill). The chicken was super moist... but.... the skin was really tough (leather) and the meat didn't have a real smoke flavor. I used a pellet mix of hickory, oak and apple. Any sugguestions welcome, having fun learning!