Sunday I did a quick smoked chicken on my weber 22"
I set it up for indirect heat. I had it running at 315 deg for the entire smoke time of 2 hours.
I smoked it over lump charcoal and apple wood chunks. I took it to an internal temp of 165 in the breast
and 170 in the thigh
The finished product. The skin was nice and crispy.
Then I served it with roasted broccoli and hash browns.
It was fantastic.
The next day I took the left overs and made smoked chicken salad to make sandwiches for the week.
And that was even better.
3 Cups diced Smoked Chicken
1 Cup Mayonnaise
4 Spring Onions chopped
3 Stocks of Celery chopped
1/2 Cup Diced Honey Crisp Apple
1/4 Cup Golden Raisins
1 Tea Spoon of Garlic Powder.
Salt and Pepper to taste.