Put a package of fresh bone-in chicken breasts in the CS. Rubbed with Cavendar's and Penzey's Special Lemon Pepper. One piece of hickory, lightly dusted with sage. Timed for one hour 10 mins at 225. Torched by propane to crisp up the skin when done.
If you've had much experience cooking chicken breasts, you know how quickly they can dry out.
These breasts were so moist that the juice literally runs out of them when cut.
Not a believer of smoking by time, but it sure seems to work in the CS with chicken breasts. Until it backfires on me, I'll continue to go 70 mins at 225 with one chunk of wood.
BTW, was reading the package since the "solution added" thread. These were Tyson and had nothing added. Fortunate for me, or they might be taking me to the hospital tonight.
Double Lazy