I just used orange wood to smoke a couple of whole chickens, and it came out awesome! Here's my process:
- Brine chicken in a mixture of kosher salt, raw sugar, paprika, garlic powder, onion powder, course pepper, and cayenne.
- Started the smoker with lump charcoal to get it going, but I used only orange wood after that.
- Smoked for about 4 hrs, wiggling between 220-240 degrees until I got an internal breast temp of about 170 degrees.
Once done, the chickens came out moist and juicy - the smoke flavor and color was amazing.
I highly recommend orange wood for poultry.