The other night I made 2 huge chicken legs and a similar sized wing (3 sections). I used 1 oz of apple and smoked at 225 deg. for 1.5 hrs until the leg was 165 deg. Used wild willies rub. Finished on the grill to crisp the skin. Meat was great, skin was too smokey.
Here is my question...if i have more food in the smoker, does the amount of wood need to change with the load, or is the smoke a "constant", regardless of how much food is loaded? Ie. If i had 20lbs of chicken (sm009-2) and used 1 oz of apple, would I still taste too much smoke?