I'm a new #1 owner and just finished my first effort, with cut up chicken. I seasoned the smoker this morning, then let it cool, cleaned it and changed the foil. Added brined and rubbed chicken parts that were cold, two modest pieces of apple wood, and set the temp to 235. One recipe I found said the chicken would take 4 hrs plus, another said 2-2-1/2. I checked for the first time at 90 minutes and the internal temp of the breasts, in the thickest part, was about 180, so I shut things down and pulled everything out. It looks and smells beautiful, but is likely overcooked. Thoughts on where I went wrong?
Many thanks.
Jeff