Got a smoker question

[bkknowles]

I have a masterbuilt propane smoker, i just smoked my very first thing, chicken legs and thighs. Trying to get comfortable with the process and stuff so I figured this was a good start. Anyway, after he meat was completely cooked I found it to be a bit chewy. This can't be the norm, can anyone explain what I may have done wrong and need to do to correct?

Thanks in advance!
Brian in Philly

 

[r2 builders]

Hi bk,
What temp did you run your smoker at?
The more details you can give will help others help you.

r2

 

[rod g15]

Is the meat chewy, or just the skin? Skin needs high heat to crisp up.

 

[SmokinAl]

What IT did you take the meat too?

Al

 

[bkknowles]

The meat itself was chewy. I smoked it between 200-225 degrees farenheit, the internal temp was at 174. I smoked it for about 3 1/2 - 4 hours.