Smoked Chicken Breasts

I have a Smokette Original Model smoker and it seems that the cooking times listed are way, way too long for boneless, skinless chicken breasts. If I smoked for 1.5 hours on 250, the chicken is really dry. Is my smoker running hot?

I've started cooking them for 45 minutes, removing them, and putting them in a bowl and covering them to increase the residual heat and cooking time. Should I just go off meat temp rather than cooking time? How can I tell if my smoker is too hot? Would my electric thermometer be able to accurately determine air temperature inside the smoker?

Sorry for the long post. Thanks in advance for your excellent advice!
Neal
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