Grill-smoking a chicken is similar to grill-roasting it, but with the addition of wood chunks or chips to the fire and a drip pan with water to promote smoke. Choose the wood according to the degree and kind of smoky flavor desired. Hickory is the most potent, and this peppery rub is bold enough to hold its own with the aromatic wood. Serve the chicken for any occasion, with grilled vegetables for a dinner party, or with corn bread and coleslaw for a backyard picnic. See related recipes at left.
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