I only have minimal experience with smoked foods (A place I worked at smoked chickens for 6hrs before roasting), but I think fat absorbs smoke flavor the most. The chicken had a smoky flavor mostly through out, but the skin and fat really held that flavor for the finished dish. A side note about the process is that this place did not have a traditional smoker, they had a metal cambro type of container that would hold perforated sheet pans. Two sizzle pans would be filled with hickory chips and fired up on the range, after igniting and burning for a few minutes would be extinguished with a damp side towel and placed at the base of the container. The container was sealed (Airtight I think?) and rolled outside until the shift change. Anyone else seen this technique used in lieu of a full sized smoker?