"Ed Pawlowski" > wrote in message
...
> 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.

Same with turkey. Low and slow results in leathery skin as well.