BREASTS

1. Chicken Breast are very lean, so be sure to cook them to an internal temp of 165°F to prevent them from drying out.

2. Chicken always cooks better skin-on and bone-in. The skin protects the meat from burning and drying out, while the bone adds flavor as the chicken cooks.

WINGS

1. Brining is an easy way to season your meat from the inside out and ensure it remains hydrated.

2. If you add sauce to your glaze, be sure to do it once the chicken reaches 155°F to avoid scorching the sauce.

DRUMSTICKS

1. Normal internal poultry temp is 165°F, but cooking drumsticks to 185°F allows connective tissue to break down and turn into gelatin, creating a fall-off-the-bone tenderness.

2. Place the drumsticks around the cooler outer edge of the grill grate to cook to avoid flare ups from the melting fat.

THIGHS

1. Do not use mesquite or hickory wood for smoking chicken. The flavor they impart is too strong and overpowers the flavor of the food.

2. If you’re planning to cook with wood chips, stick with fruitwood such as apple or peach. If you want a little stronger smoke flavor, add white oak or pecan to the fruitwood, keeping the ratio heavy on the fruitwood.