DIRECTIONS:
Soak wood chips in a bowl of water, covering all chips. Place cut chicken on a baker's pan, gently pull back the skin of the chicken and apply rub directly to the meat. Return skin, cover lightly with olive oil and sparingly apply rub to the skin (optional). Cover chicken loosely with plastic wrap and place in refrigerator until ready to cook.
Tightly fill the bottom of a chimney starter with newspaper, place charcoal briquettes the starter and lay starter on top of grill grate. Carefully light the starter and allow the majority of the briquettes to turn an ash white (about 15 minutes). While the briquettes are heating, take wood chips out of the water and place onto a paper towel-lined baking rack to get rid of extra moisture.
With long, heat resistant bbq gloves, remove the grill grate to a heat safe surface and carefully dump the lit charcoal into one side of the bottom of the kettle grill. Place the wood chips directly onto the coals. Replace the grill grate, then the lid, leaving the side with the charcoals partially open to allow air to help bring the briquettes to temperature (325-350 degrees F).
When the correct temperature has been reached, place uncovered chicken halves on the side opposite of the charcoals (indirect cooking), breast sides up, with the thigh pieces facing the side of the charcoals. Place the cover on the grill, leaving a little space over the side of the chicken (this helps bring the smoky flavors toward the chicken during cooking).
Cook for 1.5-2hrs. or until the chicken's internal temperature reaches 165-170 degrees F.
Smoked chicken is great on its own but you can dip into barbecue sauce, shred for sandwiches, use in salads, or tomato-based soups.
Soak wood chips in a bowl of water, covering all chips. Place cut chicken on a baker's pan, gently pull back the skin of the chicken and apply rub directly to the meat. Return skin, cover lightly with olive oil and sparingly apply rub to the skin (optional). Cover chicken loosely with plastic wrap and place in refrigerator until ready to cook.
Tightly fill the bottom of a chimney starter with newspaper, place charcoal briquettes the starter and lay starter on top of grill grate. Carefully light the starter and allow the majority of the briquettes to turn an ash white (about 15 minutes). While the briquettes are heating, take wood chips out of the water and place onto a paper towel-lined baking rack to get rid of extra moisture.
With long, heat resistant bbq gloves, remove the grill grate to a heat safe surface and carefully dump the lit charcoal into one side of the bottom of the kettle grill. Place the wood chips directly onto the coals. Replace the grill grate, then the lid, leaving the side with the charcoals partially open to allow air to help bring the briquettes to temperature (325-350 degrees F).
When the correct temperature has been reached, place uncovered chicken halves on the side opposite of the charcoals (indirect cooking), breast sides up, with the thigh pieces facing the side of the charcoals. Place the cover on the grill, leaving a little space over the side of the chicken (this helps bring the smoky flavors toward the chicken during cooking).
Cook for 1.5-2hrs. or until the chicken's internal temperature reaches 165-170 degrees F.
Smoked chicken is great on its own but you can dip into barbecue sauce, shred for sandwiches, use in salads, or tomato-based soups.
