Got my water pan in place with water and a little white wine. Set my soup can in place, to hold some hickory chunks. Piled in the charcoal, made space between the charcoal and water pan, so they are not touching.
Lit the charcoal, and let it burn down. Added a couple chunks of hickory to my soup can. Put the chicken on the grill, over the water pan.
All vents, bottom and top, wide open on the grill. Shut the lid and enjoyed the blue smoke from the grill.
Chicken smoked for an hour or so. And... wow, some tender tasty chicken!
Tip on the bird: marinade the chicken in Italian dressing over night in the fridge.
Music for slow roasted chicken in the smoker, should include Old Crow Medicine Show and Moe.
