On Mon, 7 Nov 2011 20:22:46 +0000, MikeandCori
> wrote:

>
>We just purchased an 18.5" Weber Smokey Mountain Smoker and cooked a
>chicken, which took about 3 hours. We took it out when it reached the
>proper temperature (175 degrees) and let it sit for the appropriate time
>(15 minutes). However, the skin was like leather and the smokey taste
>was overwhelming. Not a satsifactory experience at all. We followed
>instructions to the letter, but won't try this again until we figure out
>what went wrong. 3 Hours is a long time to wait for an inferior smoked
>chicken!
>
>Any help or advice would be greatly appreciated.
>
>Thanks,
>Mike


What instructions?

You cooked it too long at low temperature. Chicken does not need the
"low and slow" but use 350 to 400 degrees and go easy on the smoke.
You don't need visible smoke either.