Smoked Chicken 2.0

I do not own a smoker.  A weird way to start a blog titled "Smoked Chicken", I know. 🤣  I do have a Big Green Egg and I use that to do all of my grilling AND "smoking".  I've had very good results by soaking wood pieces in water and then adding them to the hot charcoal and turning the "egg" into a makeshift smoker.  It's worked great for many years but I've lately been tossing around the idea of getting a proper smoker as well.  

I would love to hear from my friends who use smokers.  What brand do you use?  What do you like about your smoker?  Do you think it would be worth it for me to invest in one?  Can you monitor or adjust the temperature using a phone app?  

Just so you know, the irony is not lost on me that I myself, a non-meat eater, is in the market for a smoker. 🤣  The thing is - even though I don't crave brisket, Boston butt or a giant slab of ribs - I love smoked poultry.🍗  I think that I've smoked either a chicken or a turkey every single week since January.  I love the smoky flavor and one chicken can feed the two of us for most of the week so I feel like it's efficient cooking.  And if you're wondering how I prepare my chickens for smoking - look no further.  Simple, efficient and delicious.  

Smoked Chicken 2.0
4 teaspoons kosher salt
1 teaspoon pepper
1/2 teaspoon cayenne
1 whole chicken

Combine salt, pepper and cayenne.  Pat chicken dry.  ​

Sprinkle with salt mixture.  Cover and refrigerate 8-24 hours. 

Soak wood chunk in water 2 hours.  Place on top of charcoal in grill and light grill.  Place chicken on grill, breast side up. 

Grill until breast registers 160 degrees.  (about 1 hour and 20 minutes)  

Let rest 20 minutes before carving.  

​Ciao!​

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