Back to webers - I used some weber hickory wood chips (soaked for a couple of hours in water) and added them to the coals when using the indirect heat method to cook a whole chicken. The hickory taste was certainly there but the skin of the chicken was like leather, brown and tough - too much wood chip??
Unlikely to be the smoking chips, they generally add flavor and that's it. Not enough of them to add any significant heat. Probably just a bit too warm in there. No higher than 350F is my rule for birds. Preferably, 300F for longer. And brine the bird overnight first.
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