Yesterday I did a whole chicken. Low and slow. Pit temp was 225* (maverick dual probe). Smoked for 3 1/2 hrs until it was around 150*, then bumped temp to 450* to finish and hopefully crisp up the skin some. Pulled it at 165* and let it rest.
Bird was juicy with very good flavor and skin I could actually chew, lol. BUT, there was absolutely zero smoke flavor. None.
Now I'm relatively new to smoking. Had a cheap offset and a small electric in the '90s, but just started smoking again this spring after a 16 yr break. I picked up a ECB I used twice, before getting a masterbuilt two door gasser a couple weeks later. I did the usual mods to it, dut disliked having to babysit the thing. My chickens were smoked with only using two to three chunks of apple, and always had a light smokey flavor.
I was using gmg Texas blend pellets, and there was plenty of TBS, but I'm stumped.
Anyone using a amnts smoker in a gmg db? Where are you putting it? I would think it wouldn't stay lit?