First time smoking chicken

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Hey , that's some good looking Fowl
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Keep doing Chicks like that and I'll come eat them all up for you
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Have fun and . . .
 
I just did some chicken tonight, thigh and legs on my new pellet vertical smoker. They turned out fabulous! I started them at 225 for about 2.5 hours turning them over about every 45 min. On the last 45 min I turned it up to 325 and basted the skin with garlic infused butter. The skin crisped up great with a hint of garlic on it. I put on the top of my heat diffuser a box of pecan chips to add more smoke to the Maple pellets I was using. The chicken was so tender and had a fine smoke flavor to them. Sometimes I think brine might have helped but then again it might not have been this good.

This is my third cook on my new build and really loving the temp control I am getting with it.
 
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