Getting ready to work out the food for my daughters birthday party next weekend. I am going to do a couple of butts, a couple of chickens, and either sme ribs or a brisket. Question time.

I just can not get my chicken right. It cooks fine and is alright to eat, but just does not taste "smoked" to me. I have put the bird on the grates, and I have used a beer can cooker stand to "stand up" the bird and both ways just does not have th flavor I am looking for. It seems to me that it is the skin that traps the smoke from getting into the meat.

Anyone have any advice for me?

Thanks!!!