I have an indoor smoker. It doesn't see the light of day often, but I am a firm believer in the Alton Brown theory of using everything in your kitchen at least once a year. It justifies the storage space each item takes up. Besides, smoking is a pretty hands off activity. I could work on chores while the chicken brined and while it smoked.
Let's do it. First, brine your chicken. I forgot to take pictures of the brining, but use this post as a reference. After brining, season (no salt please.)
Prepare your smoker. I line everything with foil because I hate the cleanup afterward. Place your wood chips in the bottom. Assemble the rest of the smoker (don't put the lid on.) Turn on your range to medium.
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As soon as you see a wisp of smoke, add the chicken and put the lid on the smoker.
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