re: Jerk Chicken is so fricking overrated it’s insane.

When Jamaicans are jerking chicken or pork at home it’s a party. The grill goes for hours on end with everyone helping themselves as it’s taken off the grill time after time with lots of libations and music. Hard to replicate in a restaurant.

You must first ask if the jerk seasoning is a paste/marinade. If its not then its not good. Stay away from high expectations when a seasoning dust is used

In the form of a chicken sandwich with lettuce, tomato, and mayo, I love it. But on a plate by itself with a couple of sides, it's nothing special to me.

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I had jerk chicken once when I was around 10 years old. Had it from a grill set up on the side of the road in Jamaica.

I still to this day remember how good it was.

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if OP ever finds himself in San Pedro, Belieze, he should pull his golf cart in to Robin's Kitchen

if you can't get down with this, i don't wanna be your friend

Walkerswood (Associated) is a customer of mine. That stuff is awesome. I mix a little brown sugar, kosher salt and coconut oil with the paste and then rub all over leg quarters, making sure to get it under the skin very well, then refrigerate overnight. I grill over lump charcoal at 350-400 degrees, throwing in a handful of wet apple wood chips every 5 minutes or so. Once it’s nice and dark brown on each side, I lower the temp to about 300-325 and cook until 165-170 internal. So incredibly delicious, and even better as leftovers the next day. For chicken, it is still very good after being frozen, so I always make a lot of extra when I do a cook.

Walkerswood makes a “mild” recipe that I see in stores all the time. I’ve never used it, so not sure just how mild it is.

I've gotten walkerswood in the States and it just doesn't have that same taste as it does in Jamaica. Best I have had it was just after an excursion when we were at Sandals and the driver stopped at some roadside shack and got some for us and it was freakin amazing. They had big tubs of walkerswood that were visible, just doesn't taste the same here.

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Traditionally, Jerk Chicken is cooked over pimento wood in Jamaica. What we call Allspice here in the States, is colloquilly referred to as "pimentos" over there.

The wood imparts a very unique flavor and that may be what sets it apart from the jerk chicken you're getting around the corner or preparing in your home.

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I've tried smoking it with our equivalent. I think I am missing something else key.

You sound like you’ve been over working your chicken jerking.