I am definitely a novice when it comes to smoking meat (and blogging to for that matter), but I am enjoing learning along the way.
I have only smoked chicken once before and I must have been the luckiest person around because it was "Awesome", if I do say so myself. It was so good that I wanted to try again and this time with two chickens so I could compare if it is better with or without a rub.
My first attempt was without a rub and only used apple wood for the smoke. This time I thought I would also add hickory wood to the fire to see how it was. (mistake) In my opinion Hickory is too strong for chicken. It would probably be better on ribs. From now on it's only apple wood for me when smoking chicken.
Well, back to the question at hand. Both chickens turned out very good but I now know that I prefer NO RUB on my smoked chicken. Just a little salt and pepper and good ole apple wood smoke for me... Here are a few pictures from the weekend...
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