Thanks guys. I think the next chicken I do I'll soak in a brine. A friend said he does a vinegar, oil and salt brine about 50/50 on the vinegar and oil and let it soak overnight.
Do you have any suggestions on a brine you like for chicken.
I heated a pre-cooked turkey brest today for 2 1/2 hours and added some Applewood chips to give it a little smoked flavor. It turned out really good.