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  1. What type of wood or mixture of woods is recommended for chicken? I smoked some thighs last night using only apple wood chunks on the KJ. Unfortunately, the resulting smoke flavor was overpowering and the thighs were inedible. Should I be mixing only a small amount of apple wood chunks with some other wood type? Also, the temperature would not exceed 300 degrees F with all vents fully open. Is this expected with apple wood?
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