I have a BBQ coming up this weekend and want to try something new (only had my Master Touch a short while - 2 cooks in total so far!).
I want to try and smoke my meat. Will be cooking chicken drumsticks, thighs and breasts and have also bought some Weber Cherry Wood chunks.
Do I need to sear the chicken first and then add the wood chucks to the briquettes and then cook the meat over indirect heat OR do I not bother searing the meat at all and just add the wood chunks to the briquettes right off the bat, and cook the chicken on indirect heat, right from the off?
Additionally - when cooking over indirect heat, do I cook my chicken to 165F or 175F (some website state 165 yet others state 175? My thermometer has its chicken preset as 175??)?