Sunday I smoked 12# of chicken on my series 50 and the skin came out bad. I use 6 oz of apple instead of 4 oz. ooked the chicken for 2 1/2 hrs at 200 and pulled with temp at 168 in the breast. Here in west Michigan we had wind gust at 35 mph and 25 deg. temp.
I have done it this way in the past and it comes out very good. Any ideas what went wrong, also what do you do to keep skin nice on chicken?