Instead of always standing by the BBQ let people know who the cook is with this apron.
Chicken and other fowl are typically associated more with fast grilling than slow smoky BBQ, but it is possible to make smoked chicken. A whole smoked chicken is similar to roasted chicken but with a lovely addition of smoky flavor and crisper skin. One of the keys to a good smoked bird is finding one that is not packed with “solution” that contains salt and chemicals. This chemically brine makes them look nice and plump and stay juicy when cooked, but it can ruin the flavor and make all that work with the barbecue tools all for nothing. Instead look for fresh chicken.
Another thing to be aware of is that this is still smoking food, give about an hour per pound for the chicken. Other than that, treat smoking chicken similar to any other meat. It will need to be cooked at no more than 185 degrees Fahrenheit though because of the more delicate nature of bird meat, the only reason why it is not done more often. The chicken will still need to be seasoned and opening the BBQ often will still lower the temperature and mess with the cooking process. Try seasoning the bird with slightly woodier herbs than usual because of the strong flavor of smoked meat. But for the most part this task will be a piece of cake to the avid BBQ griller who knows how to accurately set the temp of the grill and wait.
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