So I've just started smoking and I've done chicken twice. Both times however the chicken skin didn't taste good at all. Both times I had a premade rub on it, the second time I also rubbed some olive oil on it too. I've read your guys' posts about people picking the chicken to the bone because it was so good. I didn't feel that way about my chickens. They looked good but I don't think they tasted that great. Am I doing something wrong? I'm using a little Brinkman electric smoker, both times using dry woodchips in a pie tin. To me it seemed like the chips would only let a good amount of smoke off for the first 15 minutes they were on. Any help would be appreciated.