This recipe yields a succent smoked chicken, not too smoky, with a gorgeous bronzed skin. The meat is tender and juicy, perfect for a summer supper. The prep is super easy, and once the meat is in the smoker, it's pretty much automatic and doesn't take much monitoring. You may need to add more soaked wood chunks if the chicken takes more than two hours, so be sure to have some extras on hand and ready to go.
The skin on chicken prepared this way is exceptionally delicious. Leftovers make a great cold smoked chicken salad. Also, it shouldn't be hard to adapt this recipe to other brands of outdoor smokers.
Use any type of meat thermometer, as long as it's accurate, but be sure to use one.
You also will need a means of trussing the chicken, such as those stretchy silicone bands or plain white butcher's twine, as well as a specialized tool for injecting the marinade.