I qued a whole chicken at about 300-degrees using indirect heat from
charcoal. I use a garlic/paprika/black pepper rub. I added a few
pieces of lump hickory to the coals for smoking the first half hour.
After about three hours, I cut the chicken into pieces and finished
off at 250-degrees for another two hours using a sauce the last
fifteen minutes. The result was tasty and tender chicken on the inside
but the skin, though flavorful, was as tough as shoe leather. Any
suggestions?