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It was a disaster! Turned out really dry.

I think my probe worked itself loose inside the breast, and wasn't climbing past 159. So I left it in the smoker for far too long.

Also, put in too much wood. About 4oz total of a mix of hickory and apple, and it was way over smoked.

All in all, disaster! Back to the drawing board.
Thanks for the feedback.

Yes I went a little heavy on the smoke. It was only the second smoke in the smoker after I had cleaned and season it, so that's why I added more wood.

The smoke wasn't so much of a problem, chicken was just way overcooked.

In general, how many hours per pound of poultry? These two chickens were just under 4 pounds each.

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