Chicken is something that most BBQ operations offer, but in my experience very few do well. Often their downfall occurs when it comes to the smoke level of the meat and the texture of the skin. Both of these aspects can be difficult to control. The key is to regulate the initial smoke intake of the chicken in order to ensure that the flavor and texture of the bird is right on. Depending on its size, we increase the temperature of the smoker incrementally to achieve the desired level of doneness and flavor. We will smoke at a lower temperature for a period of time before bringing the smoker up to 300 degrees or so until it is done. One of the biggest challenges is trying to keep the skin from getting tough or rubbery. Our methods have been very effective in preventing this from happening. The result is a chicken that is tender, flavorful, juicy, and has just the right amount of smoke. I would put our smoked chicken up against the competitions any day of the week. We also offer other great poultry options such as our traditional barbeque chicken and our boneless chicken thighs stuffed with smoked peppers, black forest ham and feta cheese. We also make killer chicken wings!