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In Reply to: Smoking Chicken posted by Brian on May 14, 2008 at 21:21:01:
There isn't as much of a need to cook chicken low and slow as there is with ribs, or pork shoulder, or brisket, since there is not as much connective tissues and fat to render out of it. If you want, you can cook chicken at a higher temp (more like 300-350), and will get just as good of results - plus, there is less time in the "danger zone". Personally, I think that as long as the chicken is cooked through, there isn't much to worry about, but I've heard plenty of people who feel the same way you do - so maybe there is some validity to it.
I think the most important thing is to use a probe thermometer to check the temps of the chicken. Like Lonestar says - I pull mine at 160 breast and 175 leg.
Only other tips are to oil up the skin to help it get crispy, and to be sure to keep some smoke pouches on the fire to give it that smokey flavor.