Cooking & Baking

I smoked, pork ribs, pork shoulder,butt, and beef brisket. Ribs spent the lowest amount of time, About 3 hours. Pork shoulder around 6, with some variation based on thickness. Brisket takes the longest.
All develop a pink smoke ring an 1/8 to 1/2 inches just under the outside part of the meat. That may have been whst your chicken had but I have no direct experience.
I have also smoked salmon. Temp check also.

Ask to come over and bring some beer to see what he does.