re: Smoking chicken with hickory. Am I alone in liking this?

quote:

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the key is to not overdo it

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This. I really like the taste of hickory, but with whole chicken or leg quarters, if using hickory, I split the difference-half the cook time smoked, finish in the oven. I'm one that likes using diverse wood in smoking. Right now, I'm using a mix of apple wood and believe it or not, persimmon. That is the hardest shite I've ever set fire to-lasts forever in the fire box.