Rubbed the skin with olive oil and filled
the base with vegetables which added another flavor layer.
Because our smoker is well seasoned we
used only about 1/4 cup of apple wood chips. This gave the
chicken a slightly sweet smoked flavor. Again, start with a little
wood until you find your own smoke flavor level. Smokin is all
about what YOU like.
We smoked at 225°F to an internal temp of around 170°F in the breast
-about 4 hours. Use a thermometer
to get an accurate smoke/cook. Thread probes through the smoke hole.
Let stand for 10 minutes then slice and
enjoy a whole meal smoked in one pan.