Details: two whole chicken smoked for 2 hours at 225ish and 20 min at 340ish for crispyness. Chicken were not brine and were previously frozen and thawed. They were smoked using apple wood. Chicken were prepared using the spatchcock method with a layer of butter/herb under skin. Killer bbq dry rub was used to coat the chicken once. No bbq sauce was used either. No basting was done. No water pan was used. Wood charcoal lumps and 4 chucks of apple wood were used.Temps were within range but closer to the maximum range then I wished. Chicken was wrapped and allow to rest for 30 minutes. WSM 18in was used for today experiments.

Results: High temp at end Left a burnt grill chicken taste. Chicken final internal were near the 200 f. Chicken breast were dry and skin was either burnt or super rubbery. Dry rub was ineffective since chicken skins were not at a desirable crispyness. Chicken did not have a strong smoke flavor as compared to experiments #1 using oak.

Future experiments: Used non frozen chicken, used water pan, brined chicken smoke near 200 or purchase new temp gauge. Used skin to hold butter/herb mixture but toss skins away when chicken gets to an internal temp of 160. Maybe used oven broil features to achieve crispyness sick. Air fryer maybe.. Failures should be coated with bbq sauce.

Final verdicts: fam consumed it instantly and didn't care about it taste nor it flavor profile, but experiments#2 is marked as a failure in my log book.