Don't oversmoke it...poultry take smoke very easily, use very little wood and then only use milder woods.
If you insist on using hickory, use it sparingly. Cherry, peach, or for something a little exotic Guava wood from Hawaii gives poultry a nice flavor.
If you insist on using hickory, use it sparingly. Cherry, peach, or for something a little exotic Guava wood from Hawaii gives poultry a nice flavor.