Made some smoked Chicken Salad for a party last week and somehow it all got gone. So, decided to do it again. Skinless breast all seasoned up with Cavender's Greek Seasoning. 4.2 lbs. Into the smoker, put the skins on top to crisp up and drip on the breasts. All done after smoking at ~275 for three hours. Threw in some smoked sausage left over from a gumbo I made during the smoke. Chicken skins were wonderful, I call it chicken bacon. Here's the salad mixed up. Mayo and celery with more greek seasoning mixed in. Thanks for watching. Smoke on!