Today I smoked some chicken halves for the second time in my life and first time on the smokette. The first time I did them it was many years ago and the first time I smoked anything. I figured it was littered with rookie mistakes. This time I did some research and went with a slaughterhouse brine, my standard rub, and some cherry wood. They cooked rather quickly at 250 degrees hitting 165 in just under 1.5 hours. They were quite juicy, but just like the first time I smoked chicken I felt the smoke was too overpowering. I used just 2 oz of wood. Maybe for my liking it is best to use the chicken in another dish like enchiladas.